Pla Rad Prik

1. 1

   Prepare the Aromatics

   Lightly smash the garlic cloves using a mortar and pestle or the back of a knife. If using large white garlic, remove the skins first (Thai garlic has thin skins that can be left on). Add the chilies and smash gently—you want a rough texture, not a fine paste. Set aside.

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   Tips:

   • • Keep the garlic-chili mixture chunky for better texture and appearance
   • • Don't over-process—rough pieces are traditional
2. 2

   Prepare Tamarind Paste (if using pulp)

   If using tamarind pulp instead of concentrate, mix 1/4 cup tamarind pulp with 1/4 cup hot water. Squeeze with your fingers to create a paste, then strain through a fine mesh to remove seeds and fibers. Reserve the liquid.

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   Tips:

   • • Fresh tamarind paste provides more authentic flavor than concentrate
   • • Adjust water amount for desired consistency
3. 3

   Prepare the Fish

   Ensure the fish is gutted and scaled. Wash thoroughly and pat completely dry with paper towels—this is crucial for crispiness. Rub the fish with 1 teaspoon salt inside and out. Make 3-4 deep diagonal slashes on both sides of the fish at the thickest parts. This helps it cook evenly and allows the sauce to penetrate.

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   Tips:

   • • The fish must be very dry for maximum crispiness
   • • Deeper slashes in thicker parts ensure even cooking
   • • You can lightly dust with flour for extra crispiness (optional)
4. 4

   Deep Fry the Fish

   Heat 2 cups of vegetable oil in a wok or large deep pan over medium heat until just below smoking point (around 350-375°F). Carefully lower the fish into the oil by holding its tail and sliding it in from one side. Deep fry for approximately 5-8 minutes per side until the skin is crispy and golden brown. The flesh should be cooked through and tender. Remove and place on a wire rack to drain.

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   Tips:

   • • Don't crowd the pan—use a wok or large enough vessel for the whole fish
   • • Maintain steady medium heat to avoid burning
   • • Optional: bake the fried fish at 350°F for 10 minutes for extra crispiness
   • • Reserve the frying oil for the sauce
5. 5

   Make the Chili Sauce

   Remove most of the oil from the wok, leaving about 1/2 cup (or 1-2 tablespoons if you prefer less oil). Return the wok to medium or medium-low heat. Add the garlic-chili mixture and fry, stirring constantly to prevent burning. Cook until fragrant, about 1-2 minutes. The garlic should be slightly browned and still soft—not dark and crispy. If the garlic burns, discard and start over.

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   Tips:

   • • Stir constantly—garlic burns quickly and becomes bitter
   • • Keep heat at medium-low to control browning
   • • The garlic should remain soft and aromatic, not crispy
6. 6

   Finish the Sauce

   Add the tamarind water, palm sugar, fish sauce, and 1/4 cup water to the aromatic mixture. Increase heat to medium-high and bring to a boil. Stir well to dissolve the palm sugar. Let it boil for 1-2 minutes until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning—it should be sweet, tangy, spicy, and savory in balance.

   NaNh NaNm

   Tips:

   • • The sauce should coat the back of a spoon when ready
   • • Add more palm sugar for sweetness, tamarind for tang, or fish sauce for saltiness
   • • The sauce will thicken slightly as it cools
7. 7

   Plate and Serve

   Transfer the crispy fried fish to a serving platter. Pour the hot chili sauce generously over the entire fish, allowing it to pool around the sides. Garnish with fresh coriander sprigs and optional sliced spring onions or red chilies. Serve immediately while the fish is still crispy.

   NaNh NaNm

   Tips:

   • • Serve immediately to maintain crispiness
   • • Pour sauce just before serving to keep fish crispy longer
   • • Present the whole fish for dramatic effect

• •Pat the fish completely dry before frying—moisture is the enemy of crispiness
• •Use firm-fleshed fish like snapper, sea bass, or grouper for best results
• •Don't let the garlic get too dark or crispy when frying—it should remain soft and golden
• •Taste and adjust the sauce before pouring over the fish—the balance of sweet, sour, spicy, and salty should suit your preference
• •For weeknight convenience, use fish fillets instead of a whole fish—cooking time will be shorter
• •The sauce should be glossy and slightly thick, not watery
• •Reserve some sauce on the side for those who like extra heat
• •Traditionally served with jasmine rice and fresh vegetables to balance the richness

• •
  Steamed jasmine rice (essential to balance the spicy sauce)
• •
  Fresh cucumber slices or pickled vegetables
• •
  Thai-style papaya salad (Som Tam)
• •
  Clear soup like Tom Jued (to cleanse the palate)
• •
  Stir-fried vegetables like morning glory (Pad Pak Bung)
• •
  Thai iced tea or fresh coconut water
• •
  Fresh herbs like Thai basil, cilantro, and mint on the side

Pla Rad Prik, literally translating to 'fish topped with chili,' is a classic Thai home-style dish that exemplifies the perfect balance of flavors central to Thai cuisine. Originating in central Thailand, particularly popular in Bangkok and surrounding provinces, this dish showcases the Thai mastery of combining sweet, sour, spicy, and savory elements in one harmonious preparation. Traditionally served as part of a family-style meal with multiple dishes, Pla Rad Prik represents the Thai philosophy of communal dining where bold, intense flavors are balanced by milder accompaniments like steamed rice and fresh vegetables. The technique of deep-frying whole fish until crispy and then dressing it with an aromatic sauce demonstrates the Chinese culinary influence on Thai cooking, while the distinctive sweet-sour-spicy sauce is unmistakably Thai. While restaurants often use pre-made sweet chili sauce for convenience, authentic home-style versions always feature freshly prepared sauce made with real tamarind, palm sugar, and pounded fresh aromatics, resulting in a far superior depth of flavor and complexity.

Authenticity in Pla Rad Prik lies in several key elements: First, using a whole fish rather than fillets is traditional and provides better texture contrast between crispy skin and tender flesh. Second, the sauce must be made fresh from real ingredients—authentic versions never use bottled sweet chili sauce. The garlic and chilies should be roughly pounded, not finely minced or pureed, creating texture in the sauce. Third, proper balance is crucial: the sauce should hit all four taste notes (sweet, sour, spicy, salty) simultaneously without any single flavor dominating. Fourth, using palm sugar rather than white sugar and tamarind paste rather than lime juice or vinegar creates the authentic flavor profile—these ingredients are non-negotiable. Fifth, the garlic must be fried until fragrant and soft, not crispy and brown, which would make it bitter. Finally, timing matters: the fish should be served immediately after saucing to maintain maximum crispiness. In Thai households, this dish is considered a test of a cook's ability to balance flavors, and each family has their own preferred ratio of sweet to sour to spicy.