Thai cuisine · Fish & Seafood

Pla Tod Nam Pla

Whole sea bass fried crispy, doused hot with fish sauce and sprinkled with herbs fried crisp in the same oil.

Ingredients · for 4 servings

• 2 sea bass (approx. 600 g each, cleaned)
• 4 tbsp rice flour
• 800 ml frying oil
• 4 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm sugar
• 4 kaffir lime leaves
• 2 stalks lemongrass
• 4 cloves garlic
• 3 Thai chilies
• 1 bunch cilantro

Instructions

1. Pat the fish thoroughly dry inside and out and score both flanks diagonally three times down to the bone so they cook evenly.
2. Cut the lemongrass into paper-thin rings, the kaffir lime leaves into fine strips and the garlic into slices; cut the chilies into rings.
3. Stir the fish sauce with lime juice, palm sugar and 2 tbsp hot water until the sugar dissolves, then add the chili rings.
4. Dust the fish all over thinly with rice flour and deep-fry in 180 °C oil for 7–8 min. each until the skin is golden brown and crispy all over; drain on paper towels.
5. Fry the garlic, lemongrass and lime leaves in the same oil for 30–40 sec. until light brown and crisp, then lift out immediately.
6. Place the fish on a platter, pour the fish sauce over it, sprinkle with the crispy herbs and cilantro leaves, and serve immediately with rice.