Pla Rad Prik (Thai Crispy Fish With Chili)
A showstopping Thai whole fish topped with a sweet, spicy, and savory chili garlic glaze. Crispy skin contrasts beautifully with tender flaky flesh.
- Total time
- 35 min
- Servings
- 2
- Calories
- 495
- Protein
- 52g
Ingredients
- 1.2 kg whole fish (sea bass or snapper), cleaned and gutted
- 500 ml vegetable oil for frying
- 2 tbsp cornstarch
- ½ tsp salt
- 3 whole long red chilies, sliced
- 5 whole garlic cloves, minced
- 3 tbsp palm sugar
- 2 tbsp fish sauce
- 1.5 tbsp lime juice
- 2 tbsp vegetable oil
- ¼ cup fresh cilantro, chopped
- 2 tbsp Thai basil leaves
- 1 whole red chilies, sliced
- 2 whole lime wedges
Instructions
- 1
Pat the fish dry inside and out with paper towels. Make 3-4 shallow diagonal slashes on each side of the fish.
- 2
Season the fish inside and out with salt. Let rest for 10 minutes.
- 3
Mix cornstarch with salt in a shallow bowl. Lightly coat the fish on both sides.
- 4
Heat 2 tbsp oil in a wok or small skillet over medium heat. Add minced garlic and sliced chilies, stir-fry for 30 seconds until fragrant.
- 5
Add palm sugar, fish sauce, and lime juice. Stir until sugar dissolves, about 1 minute. Remove from heat and set aside.
- 6
Heat 500 ml oil in a large deep skillet or wok to 180°C (350°F). Carefully slide the fish into the hot oil.
- 7
Fry for 6-8 minutes on each side until skin is golden and crispy and fish is cooked through. Baste constantly with oil.
- 8
Transfer the fish to a serving plate. Drizzle the warm chili glaze generously over the top.
- 9
Garnish with fresh cilantro, Thai basil, sliced red chilies, and serve with lime wedges on the side.
Tools you’ll need
- paper towels
- shallow bowl
- wok or large deep skillet (14-inch)
- cooking thermometer
- slotted spoon or fish spatula
- serving plate
- knife and cutting board
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