Crispy Fried Fish with Chili Sauce (Pla Rat Phrik)
ปลาทอดราดพริก Pla Thot Rat PhrikSay it: plah TOHT raht PRIK
Pla rat phrik is a central Thai classic of a whole fish fried until the skin blisters and turns crackling-crisp, then covered in a glossy chili sauce. The sauce balances tamarind sourness, palm sugar sweetness, fish sauce saltiness and plenty of garlic and chili heat. It is a popular home and street-food dish, often served with plain rice, and the contrast between the crunchy fish and the sticky, aromatic sauce is what makes it memorable.
Crispy Fried Fish with Chili Sauce (Pla Rat Phrik)
ปลาทอดราดพริก, Pla Thot Rat Phrik
Pronounced plah TOHT raht PRIK
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Fish
Chili sauce
Garnish
Method
Pat the fish very dry inside and out. With a sharp knife, make 3–4 diagonal cuts about 1/2 inch (1 cm) deep on each side, through the thickest part. Rub the salt and white pepper all over, then dust both sides and the cuts with cornstarch, shaking off the excess.
Put the dried chilies in a heatproof bowl, cover with hot water and soak for 15 minutes until soft. Drain, then pound with the garlic and shallots in a mortar (or pulse in a small food processor) to a coarse paste.
Heat the 6 cups (1.5 L) oil in a wok or deep pot to 350°F (175°C). Hold the fish by the tail and lower it in head first; fry for 8–10 minutes, spooning hot oil over the top, until the underside is deep golden and crisp. Turn carefully and fry 6–8 minutes more, until the skin is crackling and the flesh at the bone is opaque. Drain on a rack.
Carefully fry the Thai basil leaves in the hot oil for 20–30 seconds, until crisp and translucent; lift out and drain on paper towels.
For the sauce, heat the 2 tbsp oil in a small saucepan over medium heat. Add the chili-garlic-shallot paste and fry for 1–2 minutes, until fragrant and no longer raw-smelling.
Stir in the tamarind paste, palm sugar, fish sauce and water. Bring to a simmer and cook for 3–5 minutes, stirring, until the sauce is glossy and thick enough to coat the back of a spoon.
Remove from the heat and stir in the lime juice and sliced fresh red chili. Taste: it should be sour, sweet, salty and hot in balance; adjust with a little more lime, sugar or fish sauce.
Lay the fried fish on a serving platter, pour the hot sauce over the top, and scatter with fried basil and cilantro. Serve immediately with steamed jasmine rice.
Regional variants
Some cooks add a tablespoon of tomato paste or a few halved cherry tomatoes for a fruitier sauce, or use firm white fish fillets instead of a whole fish and shallow-fry them.
Cook's notes
- Ask the fishmonger to clean and scale the fish but leave the head and tail on; they crisp beautifully.
- Dry the fish thoroughly and keep the oil at 350°F (175°C); if the temperature drops, the skin turns soft instead of crisp.
- For a milder sauce, scrape the seeds from the soaked dried chilies before pounding; keep them for a fiercer sauce.
Serve with
Steamed jasmine rice and a simple cucumber salad or blanched vegetables.
Make ahead and storage
The sauce can be made up to 3 days ahead and refrigerated; reheat gently and fry the fish just before serving. Leftover fish keeps for 1 day in the fridge and is best flaked into rice.
