Entree: Thailand – Royal Thai Cuisine – ปลาราดพริก ➤ Pla rad prik (Whole deep-fried fish topped with a sweet-spicy garlic-chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole red snapper or sea bass, about 2 lb (900 g), scaled, gutted, and patted dry
- 1 tsp (6 g) salt, divided
- 3 cups (720 ml) vegetable oil for deep-frying
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 shallots, thinly sliced (about 1 3/4 oz (50 g))
- 6 bird's eye chilies, finely chopped (adjust to heat preference)
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) tamarind paste
- 3 tbsp (45 g) palm sugar or packed brown sugar
- 2 tbsp (30 ml) rice vinegar
- 1/4 cup (60 ml) water or light chicken stock
- 1 tsp (2 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry) to thicken
- 2 tbsp (8 g) roughly chopped fresh cilantro (coriander leaves)
- 2 green onions, thinly sliced on the diagonal (about 11/16 oz (20 g))
- Lime wedges for serving (optional)

Show original ingredient measurements

- 1 whole red snapper or sea bass, about 2 lb (900 g), scaled, gutted, and patted dry
- 1 tsp (6 g) salt, divided
- 3 cups (720 ml) vegetable oil for deep-frying
- 4 cloves garlic, minced (about 12 g)
- 2 shallots, thinly sliced (about 50 g)
- 6 bird's eye chilies, finely chopped (adjust to heat preference)
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) tamarind paste
- 3 tbsp (45 g) palm sugar or packed brown sugar
- 2 tbsp (30 ml) rice vinegar
- 1/4 cup (60 ml) water or light chicken stock
- 1 tsp (2 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry) to thicken
- 2 tbsp (8 g) roughly chopped fresh cilantro (coriander leaves)
- 2 green onions, thinly sliced on the diagonal (about 20 g)
- Lime wedges for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and thoroughly dry the whole fish with paper towels. Score the flesh on both sides with 3–4 diagonal cuts. Rub the fish inside and out with 1/2 tsp (3 g) salt; let rest 10 minutes.
2. Heat 3 cups (720 ml) vegetable oil in a deep wok or heavy pot over medium-high heat to 350°F (175°C). Carefully slide the fish into the hot oil and deep-fry until skin is deeply golden and crisp and the flesh is cooked through, about 6–9 minutes depending on thickness. Transfer to a plate lined with paper towels and season lightly with remaining 1/2 tsp (3 g) salt.
3. While the fish is frying, make the sauce: in a skillet over medium heat, add a small drizzle of oil and sauté 4 cloves (0.42 oz (12 g)) minced garlic and 2 sliced shallots (1 3/4 oz (50 g)) until fragrant and soft, about 1–2 minutes.
4. Add 6 chopped bird's eye chilies, 3 tbsp (45 ml) fish sauce, 2 tbsp (30 ml) tamarind paste, 3 tbsp (45 g) palm sugar, 2 tbsp (30 ml) rice vinegar, and 1/4 cup (60 ml) water. Stir and simmer until sugar dissolves and the sauce reduces slightly, about 2–3 minutes.
5. Stir in the cornstarch slurry (1 tsp (2 g) cornstarch mixed with 2 tbsp (30 ml) water) and simmer briefly until the sauce thickens and becomes glossy, about 1 minute. Taste and adjust balance of sweet, sour, and salty as desired.
6. Place the fried fish on a serving platter and spoon the hot sauce evenly over the top, allowing it to seep into the scored cuts. Garnish with 2 tbsp (8 g) chopped cilantro and 2 sliced green onions (11/16 oz (20 g)). Serve immediately with lime wedges.

1. Rinse and thoroughly dry the whole fish with paper towels. Score the flesh on both sides with 3–4 diagonal cuts. Rub the fish inside and out with 1/2 tsp (3 g) salt; let rest 10 minutes.
2. Heat 3 cups (720 ml) vegetable oil in a deep wok or heavy pot over medium-high heat to 350°F (175°C). Carefully slide the fish into the hot oil and deep-fry until skin is deeply golden and crisp and the flesh is cooked through, about 6–9 minutes depending on thickness. Transfer to a plate lined with paper towels and season lightly with remaining 1/2 tsp (3 g) salt.
3. While the fish is frying, make the sauce: in a skillet over medium heat, add a small drizzle of oil and sauté 4 cloves (12 g) minced garlic and 2 sliced shallots (50 g) until fragrant and soft, about 1–2 minutes.
4. Add 6 chopped bird's eye chilies, 3 tbsp (45 ml) fish sauce, 2 tbsp (30 ml) tamarind paste, 3 tbsp (45 g) palm sugar, 2 tbsp (30 ml) rice vinegar, and 1/4 cup (60 ml) water. Stir and simmer until sugar dissolves and the sauce reduces slightly, about 2–3 minutes.
5. Stir in the cornstarch slurry (1 tsp / 2 g cornstarch mixed with 2 tbsp / 30 ml water) and simmer briefly until the sauce thickens and becomes glossy, about 1 minute. Taste and adjust balance of sweet, sour, and salty as desired.
6. Place the fried fish on a serving platter and spoon the hot sauce evenly over the top, allowing it to seep into the scored cuts. Garnish with 2 tbsp (8 g) chopped cilantro and 2 sliced green onions (20 g). Serve immediately with lime wedges.