Entree: Thailand – Coastal Thai Seafood – ปลาสามรส ➤ Pla Sam Rod (Crispy whole fish dressed in a balanced sweet, sour, and spicy sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 whole red snapper or sea bass, scaled, gutted and scored, about 1.75–2 lb (800–900 g)
- Salt for seasoning the fish
- 1/2 cup (64 g) cornstarch or rice flour for dusting
- 4 cups (960 ml) neutral oil for deep-frying
- 3 shallots, thinly sliced, about 3 oz (85 g)
- 4 garlic cloves, minced
- 3 fresh red Thai chilies, thinly sliced (or to taste)
- 1/4 cup (60 ml) tamarind concentrate or tamarind water
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 g) palm sugar or brown sugar
- 3 tbsp (45 ml) rice vinegar or white vinegar
- 1/4 cup (60 ml) water (to adjust sauce consistency)
- 1 tsp (5 ml) cornstarch slurry (1 tsp cornstarch + 1 tbsp / 15 ml water) to thicken if needed
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 2 tbsp (30 g) chopped fresh green onion (scallion) for garnish

Instructions

1. Pat the whole fish dry with paper towels, then season lightly with salt inside and out. Dust the fish evenly with cornstarch or rice flour, shaking off excess.
2. Heat the oil in a deep wok or large pot to 350°F (175°C). Carefully lower the fish into the hot oil and deep-fry until skin is golden and crisp and the flesh is cooked through, about 6–8 minutes depending on thickness. Remove and drain on a rack or paper towels.
3. In a saucepan over medium heat, add a tablespoon of the frying oil and sauté the sliced shallots and minced garlic until soft and fragrant, about 2–3 minutes.
4. Add the sliced chilies, tamarind concentrate, fish sauce, palm sugar, rice vinegar, and 1/4 cup (60 ml) water. Bring to a gentle simmer and taste; balance to achieve a harmony of sweet, sour, and spicy—adjust by adding more sugar, tamarind, or vinegar as needed.
5. If the sauce needs thickening or gloss, stir in the cornstarch slurry and cook 30–60 seconds until slightly thickened. Remove from heat.
6. Place the fried fish on a serving platter and pour the hot three-flavored sauce over the fish, allowing it to coat well. Garnish with chopped cilantro and green onion.
7. Serve immediately with steamed jasmine rice and lime wedges if desired.