Pla Sam Rot (Three-Flavor Fish)
A vibrant Thai whole fish with a perfect balance of sweet, sour, and spicy from tamarind, lime, and chili. Pan-fried until crispy, then finished with a bold three-flavor sauce.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1 fish whole sea bass or similar white fish (1 lb, cleaned and scaled)
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons lime juice
- 1 chili Thai red chili, sliced thin (or 0.5 teaspoon dried chili flakes)
Instructions
- 1
Pat the fish dry with paper towels on both sides, inside the cavity, and along the tail, rubbing firmly so the skin is completely moisture-free—this helps it crisp.
- 2
In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, lime juice, and sliced chili until the sugar dissolves and the sauce looks smooth and amber-colored.
- 3
Heat 2 tablespoons of neutral oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Slide the fish into the hot oil and cook without moving it for 4 to 5 minutes until the bottom is golden brown and releases easily when you lift an edge gently with a spatula.
- 5
Using two spatulas or the edge of a plate, flip the fish carefully and cook the other side for 3 to 4 minutes until it is golden and the thickest part (near the spine) flakes when poked with a fork.
- 6
Slide the fish onto a serving plate, leaving any oil or juices in the pan.
- 7
Pour the three-flavor sauce into the hot pan and stir gently for 30 seconds until it smells fragrant and warm, then immediately pour it over the fish.
Tools you’ll need
- paper towels
- small bowl
- whisk
- 12-inch skillet
- spatula (2 recommended)
- serving plate
- fork
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