Pla Sam Rot (Three-Flavored Fish)

Ingredients

• 1 lb whole sea bass or snapper, gutted and scaled
• 3 cups neutral oil for deep frying
• ½ teaspoon salt
• 3 tablespoons palm sugar or light brown sugar
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 whole red Thai chilies
• 3 cloves garlic cloves
• ¼ cup fresh Thai basil leaves
• ¼ cup water
• 2 tablespoons fresh cilantro sprigs
• 1 whole thinly sliced red Thai chili

Instructions

1. 1

   Remove the fish from the refrigerator and let it come to room temperature for 10 minutes — this ensures even cooking throughout. Pat the entire fish (inside and out) completely dry with paper towels. Score the skin diagonally on both sides with three shallow cuts on each side — this prevents the fish from curling as it cooks and helps crispen the skin.

2. 2

   Season the fish generously inside the cavity and on both sides with 0.5 teaspoon of salt. Set aside on a plate.

3. 3

   Make the sauce: peel and mince 3 garlic cloves very finely. Remove the stems from 2 red Thai chilies and slice them into thin rings (remove seeds if you prefer less heat). In a small bowl, combine 3 tablespoons of palm sugar, 3 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, and 0.25 cup of water. Stir until the sugar dissolves. Add the minced garlic and sliced chilies to the sauce. Roughly tear 0.25 cup of fresh Thai basil leaves and set aside separately.

4. 4

   Pour 3 cups of neutral oil into a large, heavy-bottomed pot or wok. Attach a deep-fry or candy thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F — this takes about 8-10 minutes. The oil surface should shimmer and just begin to move in waves; a small piece of fish skin should sizzle immediately when touched to the surface.

5. 5

   Carefully slide the seasoned fish into the hot oil, head first. The oil will bubble and foam vigorously — this is normal. Fry for 8-10 minutes without moving it, until the skin turns deep golden brown and crispy. You'll notice the bubbling will slow down as the fish dries out, which is when it's nearly done.

6. 6

   Using a slotted fish spatula or wide skimmer, flip the fish in one confident motion. Fry the other side for another 6-8 minutes until it also turns deep golden and the fish feels firm to the touch (the thickest part near the backbone should feel solid, not squishy).

7. 7

   Transfer the fried fish to a paper towel-lined plate and rest for 2 minutes to absorb excess oil and allow carryover cooking to finish the interior.

8. 8

   While the fish rests, place a small saucepan over medium heat. Pour the three-flavored sauce (with the garlic and chilies) into the pan and bring it to a gentle simmer, stirring occasionally. Let it bubble gently for 2-3 minutes until the raw garlic edges soften and the flavors meld. The sauce should taste equally balanced between sweet, sour, and salty — if it's too sweet, add a squeeze more lime juice; if it needs depth, add 1 teaspoon more fish sauce.

9. 9

   Transfer the rested fish to a serving platter, placing it so its body curves upward to catch the sauce. Pour the warm three-flavored sauce evenly over the fish, making sure to distribute the garlic and chili slices along the body. Scatter 0.25 cup of fresh Thai basil leaves over the sauce, then top with 2 tablespoons of fresh cilantro sprigs and 1 thinly sliced red Thai chili.

10. 10

    Serve immediately while the fish is still warm and the skin is at its crispiest. Eat with jasmine rice on the side — the rice is perfect for soaking up the sweet-sour sauce.

Tools you’ll need

• paper towels
• sharp chef's knife
• small bowl
• large heavy-bottomed pot or wok
• deep-fry or candy thermometer
• slotted fish spatula or wide skimmer
• small saucepan
• wooden spoon
• serving platter

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