Pla Rad Prik

Crackling-crisp whole fish drowned in a sweet, spicy chili sauce with fragrant basil — Pla Rad Prik is Thai street food at its most dramatic. It is crunchy, fiery, and unforgettable.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

480

Ingredients

• 1 whole sea bass or snapper (about 1.5 lb), cleaned and scaled
• 1/2 cup cornstarch
• Oil, for deep-frying
• 3 cloves garlic, minced
• 2 red chilies, finely chopped
• 1 tablespoon fish sauce
• 2 tablespoons sugar
• 1 tablespoon tamarind paste
• 1/4 cup water
• 1 cup Thai basil leaves
• 1 red bell pepper, thinly sliced
• Lime wedges, to serve
• Steamed jasmine rice, to serve

Instructions

1. Score the fish deeply on both sides with diagonal cuts. Pat very dry with paper towels and dust evenly with cornstarch.
2. Heat 2 inches of oil in a large wok to 375°F (190°C). Fry the fish for 6 to 7 minutes per side until deep golden and crisp. Drain on a wire rack.
3. Heat 1 tablespoon of oil in a small pan. Cook the garlic and chilies for 1 minute until fragrant.
4. Add the fish sauce, sugar, tamarind paste, and water. Simmer for 3 minutes until the sauce thickens into a syrupy glaze.
5. Stir in the bell pepper and half the basil leaves and cook for 1 minute.
6. Place the crispy fish on a serving platter and pour the hot chili sauce over the top.
7. Scatter the remaining basil over the fish and serve immediately with lime wedges and jasmine rice.

Pro tips

• Dry the fish thoroughly before dusting — wet skin and hot oil do not mix.
• The oil must be hot enough that the fish sizzles on contact, or it will turn greasy.
• Pour the sauce over the fish only at serving time so the skin stays crisp.
• Score deeply so the fish cooks evenly and the sauce seeps into the flesh.

Frequently asked questions