Thai cuisine · Fish & Seafood

Pla Rad Prik

A whole crispy deep-fried fish topped with a sweet-and-sour sauce of chili, tamarind and palm sugar.

Ingredients · for 4 servings

• 2 sea bream (about 500g each, cleaned)
• 4 tbsp cornstarch
• 6 red chilies
• 6 garlic cloves
• 4 shallots
• 3 tbsp tamarind paste
• 3 tbsp palm sugar
• 3 tbsp fish sauce
• 1 handful Thai basil
• 1 liter oil, for deep-frying

Instructions

1. Rinse the sea bream, pat them very dry and score each side diagonally three times down to the bone; roughly chop the chilies, garlic and shallots.
2. Dust the fish all over and inside the cuts with a thin layer of cornstarch – this keeps the oil from spattering and gives an even, crisp skin.
3. Heat the oil in a wide pot to 180°C and deep-fry the fish one at a time for 7–8 minutes each, until deep golden brown; drain on a rack.
4. Heat 3 tbsp of the frying oil in a pan and fry the garlic, shallots and chilies for 2–3 minutes until soft and fragrant.
5. Add the tamarind paste, palm sugar, fish sauce and 100ml water and simmer uncovered for 4–5 minutes until the sauce turns syrupy and glossy, tasting sweet, sour and spicy at once.
6. Place the hot fish on a platter, pour the sauce over, sprinkle with Thai basil and serve immediately with jasmine rice.