dinner · dairy-free · gluten-free
Pla rad prik (crispy fish with tamarind chili sauce)
Whole fried fish smothered in a sweet, sour and spicy tamarind-chili-garlic sauce.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Dry fish well, dust with flour and fry until crisp all over and the flesh flakes at the bone, 63°C (145°F), 6–8 minutes per side.
-
2
Fry the garlic-shallot-chili paste in oil until fragrant.
-
3
Add sugar, tamarind, fish sauce and water and simmer to a glossy sauce.
-
4
Pour over the fish.
-
5
Garnish with basil or cilantro.
