Pla Rad Prik Recipe – Thai Special
Pla Rad Prik is a signature dish of Thai cuisine, featuring whole crispy fish smothered in a vibrant chili sauce. This dish perfectly balances sweet and tangy flavors with spicy heat, delivering a sensational taste experience. Loved for its golden, crunchy texture and rich, glossy sauce, Pla Rad Prik is an authentic recipe often served at family gatherings or festive occasions. Pair it with steamed jasmine rice to enjoy the full spectrum of Thai flavors.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the Fish:
- 1 whole firm white fish (about 600–800g / 1.5–2 lbs), cleaned and scaled (e.g., snapper, tilapia, or sea bass)
- 1 tsp salt
- 2–3 tbsp flour or cornstarch (for dusting)
- Oil for deep frying
For the Chili Sauce:
- 2 tbsp vegetable oil
- 4–5 cloves garlic, minced
- 3–4 Thai red chilies, finely chopped (adjust to taste)
- 3 tbsp palm sugar (or brown sugar)
- 3 tbsp fish sauce
- 3 tbsp tamarind juice (or lime juice)
- 2 tbsp water
For Garnish:
- Fresh coriander leaves
- Sliced red chili (optional)
Pla Rad Prik Instructions:
Score the fish on both sides and pat dry thoroughly.
Season fish with salt and lightly dust with flour or cornstarch to help crisping.
Heat oil in a wok or deep pan; fry fish on medium-high heat until golden and crispy on both sides (about 6–8 minutes per side). Remove and drain on paper towels.
For the sauce, heat oil in a pan; sauté garlic and chopped chilies until fragrant.
Add palm sugar, fish sauce, tamarind juice, and water; simmer until thickened and glossy.
Taste and balance the sauce — it should be sweet, tangy, salty, and spicy.
Place the crispy fish on a serving platter; pour the sauce evenly over the fish.
Garnish with coriander leaves and sliced red chilies. Serve immediately with steamed jasmine rice.
Recipe Notes :
Fish Choice: Select a firm white fish like snapper, tilapia, or sea bass to hold its shape during frying.
Sauce Balance: Adjust sweetness, saltiness, and tanginess for the perfect Thai flavor harmony.
Crisp Perfection: Ensure oil is hot and avoid overcrowding to achieve a golden, crispy fish.
Frying Technique: Score the fish and pat it dry for even frying and a crunchy exterior.
Serving Suggestion: Serve immediately with steamed jasmine rice to soak up the delicious chili sauce.
