Pla Rad Prik

Name: Pla Rad Prik
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 1 whole fish; 3 tbsp chili garlic sauce; 1 tbsp fish sauce; 1 tbsp palm sugar; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Pla Rad Prik hails from the bustling fried-fish houses of Thailand, where the art of cooking fish is a cherished tradition. This dish transcends its restaurant roots, finding its place on family tables, lovingly prepared without strict measurements. It embodies a casual, yet celebratory meal, with salt judged by hand and the table set for sharing among loved ones.

The taste is a harmonious clash of fiery chili garlic sauce, balanced by the umami depth of fish sauce and the subtle sweetness of palm sugar. The fish emerges from the pan crisp and golden, a canvas for bold flavors that dance across the palate. This dish invites diners to relish every bite, a shared experience that’s both comforting and exhilarating.

Ingredients

1whole fish
3 tbspchili garlic sauce
1 tbspfish sauce
1 tbsppalm sugar
to tastefine sea salt

Method

Rinse the whole fish thoroughly under cold running water to remove any scales or impurities. Pat it dry inside and out with paper towels to ensure a crispy skin when frying. Make three diagonal slashes on each side of the fish to help it cook evenly and absorb flavors.
In a large, deep frying pan or wok, heat enough vegetable oil over medium-high heat to submerge at least half of the fish. The oil is ready when a wooden spoon dipped in it forms bubbles. Carefully lower the fish into the oil, frying for about 5-7 minutes on each side until the skin is golden brown and crispy.
While the fish is frying, in a separate small saucepan, combine 3 tablespoons of chili garlic sauce, 1 tablespoon of fish sauce, and 1 tablespoon of palm sugar. Heat over low heat, stirring constantly, until the sugar dissolves and the sauce thickens slightly. The sauce should be glossy and coat the back of a spoon.
Once the fish is cooked, remove it from the oil and drain on a paper towel-lined plate to remove excess oil. Place the fish on a serving platter.
Pour the prepared sauce over the fish, ensuring it seeps into the slashes for maximum flavor. Taste the sauce and sprinkle fine sea salt to taste, if needed, to balance the flavors. Serve immediately, garnished with fresh herbs or lime wedges if desired, and enjoy with family and friends.