Entree: Thailand – Central Thailand – ปลาราดพริก ➤ Pla rad prik (Crispy whole fish topped with a sweet-spicy Thai chili sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 2 whole red snapper, scaled and gutted, approx. 12 oz (340 g) each
- 1/2 cup (120 ml) vegetable oil for frying (more if deep-frying)
- 4 cloves garlic, minced (about 12 g)
- 2 shallots, thinly sliced (about 60 g)
- 4–6 Thai bird's eye chilies, thinly sliced (about 20 g) or to taste
- 3 tbsp (45 g) palm sugar or brown sugar
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) tamarind paste, diluted with 1/4 cup (60 ml) warm water
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 2 tbsp (30 ml) vegetable oil for the sauce
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- 2 scallions, thinly sliced, for garnish
- Lime wedges for serving

Instructions

1. Pat the fish dry and make 3–4 diagonal cuts along each side to help crisp the skin and allow the sauce to penetrate; season lightly with a pinch of salt.
2. Heat the 1/2 cup (120 ml) vegetable oil in a wok or deep skillet to 350°F (175°C) and carefully fry the fish until the skin is deeply golden and crisp, about 4–6 minutes per side depending on thickness; remove and drain on paper towels.
3. In a separate small pan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the minced garlic, sliced shallots and bird's eye chilies and sauté until fragrant and soft, about 1–2 minutes.
4. Add the palm sugar, fish sauce, diluted tamarind and rice vinegar to the pan and bring to a gentle simmer, stirring to dissolve the sugar.
5. Stir in the cornstarch slurry and simmer 30–60 seconds until the sauce thickens to a glossy consistency; taste and adjust balance of sweet, sour and salty.
6. Place the fried fish on a serving platter and spoon the hot sauce evenly over the fish. Garnish with chopped cilantro, sliced scallions and lime wedges. Serve immediately with steamed jasmine rice.