Pla Rad Prik

Nutrition · per serving

Steps

1. 1

   Pat the fish very dry inside and out, then score the thickest parts on both sides if not already done. Rub with salt and white pepper, including inside the cavity. Dust the fish lightly and evenly with cornstarch, especially in the scored cuts; this helps the skin crisp quickly.

   700 g whole sea bass or tilapia, cleaned and scored4 g fine salt1 g white pepper20 g cornstarch
2. 2

   Prepare the sauce ingredients before frying: chop the garlic, slice the chilies, chop the palm sugar if firm, and mix the fish sauce, tamarind concentrate, lime juice, and water in a small bowl so the sauce can come together fast.

   20 g garlic, finely chopped10 g red bird's eye chilies, finely sliced35 g palm sugar, finely chopped25 ml fish sauce15 ml tamarind concentrate15 ml lime juice60 ml water
3. 3

   Heat 500 ml neutral oil in a wok or deep frying pan to about 180°C. Carefully lower in the fish and fry for 7-9 minutes on the first side, basting hot oil over exposed areas, then turn and fry 5-7 minutes more until deeply golden, crisp, and cooked through to the bone. Transfer to a rack or paper towel to drain for 2 minutes.

   700 g whole sea bass or tilapia, cleaned and scored500 ml neutral oil
4. 4

   While the fish drains, make the rad prik sauce. In a separate pan or cleaned wok, heat 15 ml neutral oil over medium heat. Add the garlic and stir just until fragrant and lightly golden, 20-30 seconds; do not let it brown too much or it will taste bitter. Add the chilies and stir briefly.

   15 ml neutral oil20 g garlic, finely chopped10 g red bird's eye chilies, finely sliced
5. 5

   Add the palm sugar, fish sauce, tamarind concentrate, lime juice, and water. Simmer for 1-2 minutes, stirring, until the sugar dissolves and the sauce becomes glossy and lightly syrupy. Taste: it should balance sweet, salty, sour, and hot. Adjust with a few drops of water if it thickens too much.

   35 g palm sugar, finely chopped25 ml fish sauce15 ml tamarind concentrate15 ml lime juice60 ml water
6. 6

   If you like, briefly fry the Thai basil leaves in the hot frying oil for 5-10 seconds until crisp, then drain immediately. Place the fried fish on a serving platter, spoon the sauce over the top so some crust stays exposed, scatter with basil, and serve at once with lime wedges.

   10 g Thai basil leaves700 g whole sea bass or tilapia, cleaned and scored500 ml neutral oil1 lime lime, cut into wedges

Origin & History

Pla Rad Prik is a classic Thai way of serving whole fried fish topped with a punchy chili sauce that balances sweet, salty, sour, and spicy flavors. The dish reflects central Thai taste preferences and is popular both in home cooking and seafood restaurants, where whole fried fish is often presented as a communal centerpiece.