Wednesday, 28 March 2012

ปลาราดพริก/ Pla Rad Prik/ Fried Fish with Tamarind Sauce (step by step photos)

Fried Fish with Tamarind Sauce in Thai called "Pla Rad Prik". Literally, the words "Pla Rad Prik" are derived from three Thai words: "Pla", "Rad" and "Prik". "Pla" refer to a fish, "Rad" mean pour and "Prik" refers to chilies. So, the Fried Fish with Tamarind Sauce is actually a fish fried until crispy and then pour with sweet, spicy and sour tamarind sauce on top.

  • 400 to 500 grams prepared fish 
  • 1 tablespoon tamarind paste 
  • 3 tablespoons sugar 
  • 1 shallot, coarsely chopped 
  • 2 cloves garlic, coarsely chopped 
  • 2 tablespoons fish sauce
  • 3 tablespoons clean water 
  • 2 to 4 chilli peppers, coarsely chopped 
  • 3 sprigs coriander, for garnish


1. Cut three or four slashes in each side of fish to help it cook
    faster and crispier. Set aside. 

2. In a wok or large frying pan. Add in oil about half a cup or at
    least to the side of the fish and heat the oil over medium-high
    heat. After the oil is hot enough, reduce heat to medium-low. 
    Fry the fish until golden brown in one side (about 10 minutes).
    Flip the fish and continue fry until golden brown on the other 
    side (about 5 minutes). Remove from the heat and set aside. 
    TIPS: You can increase the crispiness of the fish by putting it
    in the oven on 175 degrees C about 10 minutes. 

3. For Tamarind Sauce. Heat wok over medium low heat. Pour
    in 1 tablespoon oil then stir in chillies peppers, shallot and 
    garlic. Stir fry until it is light golden. Add in tamarind paste, 
    fish sauce, sugar and 3 tablespoons clean water. Mix well and 
    let boil. If the sauce gets too thick, add water. It should be the 
    consistency of maple syrup when cooled. Taste-test the 
     sauceIt should be balanced of sweet, spicy and sour. Adjust 
    it to your taste by adding more sugar if too sour, or more 
    chilies if not spicy enough for your taste or water if the sauce 
    is too thick. When done, pour the sauce over the fish and 
    garnish with coriander leaves. Served hot.

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