Entree: Thailand – Southern Thailand – ปลาทอดขมิ้น ➤ Pla Thot Khamin (Turmeric-marinated whole fried fish from Southern Thailand)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 2 whole red snapper, approx. 1 lb (450 g) each, scaled, gutted, and scored
- 2 tbsp (15 g) fresh turmeric, grated (or 2 tsp/4 g ground turmeric)
- 6 cloves (approx. 18 g) garlic, peeled
- 3 shallots, peeled
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) fine sea salt
- 1 tsp (2 g) white pepper, ground
- 1 tbsp (12 g) palm sugar or brown sugar
- 1/4 cup (30 g) rice flour (for light coating)
- 2 cups (480 ml) vegetable oil for deep frying
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) fish sauce (for dipping sauce)
- 1 tbsp (15 g) palm sugar (for dipping sauce)
- 2 Thai bird chilies, finely sliced (or to taste)
- 2 tbsp (30 ml) water (for dipping sauce)
- Fresh cilantro or coriander leaves for garnish

Instructions

1. Make the turmeric-garlic paste: in a mortar and pestle or small food processor, pound/grind the grated turmeric, garlic, shallots, 2 tbsp fish sauce, 1 tsp salt, white pepper, and 1 tbsp palm sugar until a smooth paste forms.
2. Pat the fish dry and rub the turmeric paste thoroughly into the cavity, under the skin where possible, and over the surface. Let marinate 30–60 minutes in the refrigerator.
3. Just before frying, lightly coat each fish with rice flour, shaking off excess.
4. Heat oil in a deep skillet or wok over medium-high heat to 350°F (175°C). Carefully slide one fish in at a time and fry 6–8 minutes per side, turning gently, until deep golden and cooked through (internal temperature ~145°F/63°C).
5. Remove fish to a rack or paper towel-lined tray to drain and keep warm. Repeat with second fish.
6. Prepare the dipping sauce: in a small bowl combine lime juice, rice vinegar, 2 tbsp fish sauce, 1 tbsp palm sugar, sliced chilies, and 2 tbsp water. Stir until sugar dissolves and adjust balance to taste.
7. Transfer fish to a serving platter, garnish with cilantro, and serve immediately with the tangy chili-lime dipping sauce and steamed rice.
8. Leftovers can be gently reheated in a moderate oven (350°F/175°C) for 8–10 minutes to preserve crispness.