Pla rad prik (crispy fried fish with sweet-spicy sauce)

A showstopping Thai fish dish: a whole fish, fried crispy, with a thick, sweet-sour-spicy tamarind chilli sauce. The contrast of the crispy skin and the sticky sauce is the whole point.

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Method

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1. Score both sides of the fish diagonally in 3-4 places down to the bone, rub with salt, and pat very dry with paper towel.
2. For the sauce, pound the garlic, chilli and shallots into a rough paste in a mortar.
3. Toss the fish in the rice flour, shaking off the excess.
4. Heat enough oil in a wok or wide pan to 180°C to come halfway up the fish. Fry for 6-8 minutes per side until deep golden and crispy. Transfer to a plate lined with paper towel. ⏱ Timer: 6 min
5. In a small pan, fry the chilli paste in the 1 tbsp oil for 1 minute, then add the palm sugar, tamarind, fish sauce and water, and cook for 2-3 minutes until it becomes a thick, glossy, syrupy sauce. ⏱ Timer: 1 min
6. Place the crispy fish on a plate, pour over the hot sauce, sprinkle with basil, and serve immediately with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The fish must be completely dry, or the oil will spit and the skin won't crisp up.
• Also works with fillets: fry the skin side until crispy.

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