Keep the fish surface dry
Water allows hot oil to be sprayed strongly and prevents crispy skin. After salting, soak thoroughly again.
Thai Recipe
Pla Rad Prik
The fish is dabbed very dry, cut in and cooked crispy in hot oil. The sweet and sour chilli sauce is produced separately and comes over only when served.
Total time
1 hr
Calories
660 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Crisp Thai fish with sweet and sour chilli sauce
Pla Rad Prik focuses on the contrast between crispy fish skin and a strong, sweet and sour sauce. A whole wolffish or a dorade is cut, thinly floured and cooked in sufficient hot oil. Tamarinde delivers a rounder acidity than lime juice and combines with palm sugar, fish sauce, chilli and garlic to form a shiny sauce. It is only given over the fish shortly before eating, so that the crust remains crispy as long as possible.
Lunch
Dinner
Fish
Vegetables
Recipe
Pla Rad Prik
Pla Rad Prik is a crispy fried whole fish with a shiny Thai sauce of chilli, garlic, tamarind, fish sauce and palm sugar.
Ingredients
4 servings
Method
-
1
Prepare fish thoroughly
Rinse fish coldly inside and outside and pat completely dry. Cut on both sides at a distance of 3 cm to the middle ridge without cutting through the grates.
-
2
Salt and flour fish
Season fish with a teaspoon of salt and leave to remain cold for 10 minutes. Once again, dry and sprinkle with flour immediately before roasting.
-
3
Prepare chilli garlic base
Garlic as well as both chilli varieties roughly crushed in the mortar. The mass should retain structure and not become a smooth puree.
-
4
Fish crispy roast
Heat oil in a large deep pan to 175 °C. Place fish carefully and fry for 7 to 9 minutes, depending on the thickness, until skin and fins are crispy and the meat reaches 63 °C.
-
5
Drain on a grid
Gently remove fish and put it on a grid. Do not cover directly on kitchen paper, because ascending steam makes the underside soft.
-
6
Balance the sauce
Heat two tablespoons of frying oil in a small pot. Fry chilli garlic paste for 1 minute, then add palm sugar, tamarind, fish sauce, water and remaining salt.
-
7
Cook the sauce brilliantly
Simmer sauce for 4 to 6 minutes until it thinly covers the spoon. It should taste clearly sweet, sour and salty; if necessary add water to the spoon.
-
8
First cover at the table
Place fish on a plate, sprinkle with shallots, spring onions and coriander. Add a portion of the hot sauce, add jasmine rice and limes separately.
Kitchen know-how
Tips for Pla Rad Prik
Place on a grid
A grid allows steam and oil to escape. On a closed base, the directly fried base quickly becomes soft.
Variations
How to adapt this recipe
Use four solid fish fillets with skin, flour thinly and fry first on the skin side. Depending on the thickness, the cooking time drops to about 3 to 5 minutes per side.
Sprinkle fish thinly with oil and bake at 220 °C for about 25 minutes to 63 °C core temperature. The skin becomes less evenly crispy than when roasting.
Nutrition per serving
660kcal
37.0 gCarbohydrates
56.0 gProtein
31.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pla Rad Prik
Whole sea bass or dorade has firm meat and a well-breastable skin. The fish must be completely scalded, excepted and fresh smelling.
The cuts allow heat to reach the middle ridge faster. At the same time, they increase the crispy surface and give the sauce hold.
A ready-to-use Thai or Vietnamese tamarind paste fits. Highly concentrated Indian tamarind extracts are significantly stronger and not 1:1 replaceable.
At the thickest point near the middle grave, the meat should reach 63 °C, be opaque and easily detach from the grains.
Moisture softens the crispy skin. Therefore, only give a part over the fish and reach the rest separately for individual take-off.
Keep cooking