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Pla Rad Prik, or fried fish with chili sauce, is a dish that brings together the best of Thai cuisine, crispy textures, bold flavours, and just the right balance of sweetness and heat.
Whether served at a family dinner or a festive gathering, Pla Rad Prik delivers a satisfying bite that’s equal parts spicy, tangy, and savoury, making it a must-try for anyone looking to experience authentic Thai flavours.
What Is Pla Rad Prik?
Pla Rad Prik translates to “fish topped with chili” in Thai, and that’s exactly what it is: a perfectly fried whole fish smothered in a rich, flavourful chili sauce. The fish, often snapper, tilapia, or sea bass, is fried until the skin is crispy while the flesh remains tender and moist.
The magic of this dish lies in the sauce, made from a blend of chili, garlic, tamarind, and palm sugar. It’s a combination that perfectly balances sweet, sour, and spicy notes, coating the fish in a layer of sticky, fragrant goodness.
The dish is usually served with steamed rice, which helps temper the spiciness of the chili sauce, and fresh herbs or vegetables on the side.
What makes Pla Rad Prik truly special is how it combines different textures, the crispy fish skin, the soft flesh, and the sticky sauce, creating a complex but balanced experience in every bite.
Ingredients and Taste
The ingredients for Pla Rad Prik are straightforward yet packed with flavour. The fish is typically seasoned with salt before being fried to a golden crisp. The star of the dish, however, is the chili sauce.
This sauce is made by simmering red chili peppers, garlic, and shallots together with fish sauce, tamarind paste, and palm sugar. The tamarind provides a sharp tang, the palm sugar lends sweetness, and the fish sauce adds umami depth.
The result is a sauce that is both fiery and sweet, with a tangy undercurrent that cuts through the richness of the fried fish.
The dish offers a symphony of flavours: the initial heat from the chilies is quickly balanced by the sweetness of the palm sugar and the acidity of the tamarind, making each bite as exciting as the last.
The crispy skin of the fish contrasts beautifully with the softness of the sauce, creating a texture that’s both satisfying and complex.
A Taste of History
Pla Rad Prik reflects Thailand’s long standing tradition of combining fresh, local ingredients with bold flavours to create dishes that are both satisfying and exciting to the palate. Fish has always been a central part of Thai cuisine, particularly in coastal regions where fishing is a way of life.
The use of chili and tamarind in the sauce speaks to the country’s rich culinary heritage, influenced by neighbouring cultures like India and China, which brought spices and cooking techniques that were adapted into Thai dishes.
Over time, Pla Rad Prik became a popular dish not only in homes but also in restaurants, where it’s often served as a show-stopping centrepiece. The dish is a perfect representation of what Thai cuisine does best, layering flavours to create complexity while maintaining balance.
It’s the kind of dish that brings people together, whether at a casual family meal or a special occasion, offering a true taste of Thailand’s culinary artistry.
Pla Rad Prik (Fried Fish with Chili Sauce) Recipe
Serves: 4 people
Ingredients:
For the Fish:
- 1 whole sea bass or snapper (about 1.2 kg), cleaned and scaled
- 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp ground white pepper
- 2 tbsp all-purpose flour
- 1/4 cup vegetable oil (for frying)
For the Chili Sauce:
- 3 tbsp vegetable oil
- 5 cloves garlic, minced
- 3-4 red bird’s eye chilies, finely chopped (adjust to taste)
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 3 tbsp tamarind paste
- 1/4 cup water
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped (for garnish)
Directions
To begin, pat the fish dry with paper towels, then rub it with fish sauce, salt, and ground white pepper, ensuring it’s evenly coated. Let it marinate for 15 minutes. Preheat your oven to 180°C (350°F) if finishing the fish in the oven. This step ensures a well-seasoned fish with a crispy finish.
Lightly dust the fish with all-purpose flour, shaking off any excess. The flour will help create a crispy outer layer when frying the fish, locking in moisture.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully lower the fish into the pan. Fry for 5-7 minutes on each side until the fish is golden and crispy. If your fish is too large for the pan, fry one side at a time. Transfer the fish to a paper towel-lined plate to drain excess oil.
While the fish is resting, prepare the chili sauce. In a separate pan, heat 3 tablespoons of vegetable oil over medium heat. Add the minced garlic and chopped red chilies. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the palm sugar to the pan, allowing it to melt and caramelize slightly. Stir continuously to prevent burning. This step adds depth and sweetness to balance the spicy and sour elements of the sauce.
Pour in the fish sauce, tamarind paste, water, and lime juice. Stir well and let the sauce simmer for 3-4 minutes until it thickens to a syrupy consistency. Taste and adjust seasoning, adding more lime juice for acidity or sugar for sweetness if needed.
If the fish isn’t cooked through after frying, transfer it to a baking tray and place it in the preheated oven. Bake for 10-12 minutes until fully cooked and the meat flakes easily with a fork.
Place the crispy fish on a serving platter and pour the warm chili sauce generously over the top. Garnish with freshly chopped cilantro. Serve immediately with steamed jasmine rice and lime wedges for a complete, flavourful meal.
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