Thai cuisine · Fish & Seafood

Pla Tod Khamin

Southern Thai fish marinated in turmeric and crushed garlic, deep-fried golden yellow in hot oil.

Ingredients · for 4 servings

• 800 g firm white fish fillet
• 2 tsp turmeric
• 8 garlic cloves
• 1 tsp white peppercorns
• 2 tbsp fish sauce
• 2 tbsp rice flour
• 2 limes
• 500 ml oil for frying
• 4 shallots
• salt

Instructions

1. Cut the fish into about 4 cm pieces, pat dry and pound the garlic, peppercorns and 1/2 tsp salt in a mortar into a paste.
2. Mix the paste with turmeric and fish sauce, rub the fish pieces all over with it and let marinate in the fridge for at least 20 min.
3. Slice the shallots into thin rings and set aside, cut the limes into wedges.
4. Lightly dust the fish pieces with rice flour and tap off the excess – only a thin layer makes the crust truly crisp.
5. Heat the oil in the wok to 175 °C and fry the fish in batches for 3–4 min. until the pieces are deep yellow and crackle on the surface; let the oil reheat between batches.
6. Drain on a rack, season with salt and serve with the raw shallot rings and lime wedges alongside jasmine rice.