Pla Tod

Name: Pla Tod
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 1 whole fish; for frying oil; nam jim seafood — to serve; 1 tsp fine sea salt; 1 handful herbs

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Pla Tod is a beloved home-style dish found in kitchens across Thailand. Traditionally enjoyed at family meals, it brings everyone together around a table filled with shared dishes. The whole fish is fried to crispy perfection, often reserved for special occasions or gatherings where the simplicity of the dish allows the quality of the fish to shine. Its preparation is straightforward, yet it holds a cherished place in Thai culinary tradition.

The dish should balance a crispy exterior with tender, moist flesh inside. Each bite is a delightful contrast, enhanced by the salty crunch that comes from a careful hand with the salt. Served alongside nam jim seafood sauce and a handful of fresh herbs, Pla Tod offers a harmonious burst of flavors, embodying the essence of Thai home cooking without pretense.

Ingredients

1whole fish
for fryingoil
nam jim seafood — to serve
1 tspfine sea salt
1 handfulherbs

Method

Begin by cleaning the whole fish thoroughly under cold running water to remove any scales and impurities. Once cleaned, pat the fish dry with paper towels to ensure the skin will crisp up nicely during frying. Use a sharp knife to make three diagonal slashes on each side of the fish, which will help the heat penetrate evenly.
In a large wok or deep frying pan, pour in enough oil to submerge half of the fish. Heat the oil over medium-high heat until it shimmers but does not smoke. To test if the oil is ready, drop a small piece of bread into it; if it sizzles and turns golden brown, the oil is at the right temperature.
Rub 1 teaspoon of fine sea salt all over the fish, making sure to get into the slashes. Carefully lower the fish into the hot oil, laying it away from you to prevent splattering. Fry the fish for about 5 to 7 minutes on one side until the skin is golden brown and crisp.
Using tongs or a large spatula, gently turn the fish over to cook the other side. Fry for an additional 5 to 7 minutes, or until the flesh is just opaque and the skin is equally crispy on both sides. The fish is done when the flesh flakes easily with a fork.
Once cooked, carefully remove the fish from the oil and place it on a plate lined with paper towels to drain any excess oil. Let it rest for a minute to maintain its crispiness.
Transfer the fish to a serving platter and garnish with a handful of fresh herbs of your choice, such as cilantro or Thai basil, to add a burst of freshness.
Serve the Pla Tod immediately with a side of nam jim seafood for dipping. Taste a small piece of the fish to check for seasoning, and if needed, sprinkle a bit more salt to enhance the flavors before sharing with family and friends.