Pla Sam Rot

1. 1

   Prepare the Fish

   Rinse the whole fish under cold water and pat completely dry with paper towels. Make 3-4 deep diagonal incisions on both sides of the fish (about 1 inch apart) to ensure even cooking and allow the sauce to penetrate. Season lightly with salt if desired.

   5m

   Tips:

   • • Deep incisions help the fish cook evenly and create more crispy surface area
   • • Make sure the fish is completely dry for maximum crispiness
2. 2

   Deep-Fry the Fish

   Heat 2-3 cups of vegetable oil in a large wok or deep pan over medium-high heat until it reaches 350-375°F (175-190°C). Carefully lower the fish into the hot oil and fry for 8-10 minutes, turning once halfway through, until golden brown and crispy on both sides. Remove and drain on paper towels, then transfer to a serving platter.

   10m

   Tips:

   • • Test oil temperature by dropping a small piece of fish skin - it should sizzle immediately
   • • Don't move the fish too much while frying to maintain crispy skin
   • • Keep oil temperature consistent for even browning
3. 3

   Make the Aromatic Base

   Remove most of the frying oil, leaving about 1 tablespoon in the wok or pan. Over medium-high heat, add minced garlic and chopped Thai chilies. Stir-fry for 30-60 seconds until fragrant but not burned. Add sliced shallots and cook for another minute until softened and translucent.

   2m

   Tips:

   • • Don't burn the garlic - it should be golden and aromatic
   • • Adjust the number of chilies based on your heat preference
4. 4

   Build the Three-Flavor Sauce

   Add diced bell peppers and tomato wedges to the wok. Stir-fry for 1-2 minutes. Then add palm sugar, tamarind paste, fish sauce, and water or stock. Stir well to dissolve the sugar. Bring to a boil, then reduce heat and simmer for 3-5 minutes until the sauce thickens slightly and becomes glossy.

   6m

   Tips:

   • • Taste and adjust the balance of sweet, sour, and salty to your preference
   • • The sauce should coat the back of a spoon when ready
   • • Don't overcook the vegetables - they should retain some texture
5. 5

   Combine and Serve

   Stir in half of the fresh basil leaves into the sauce. Pour the hot three-flavor sauce generously over the fried fish. Garnish with remaining basil leaves, fresh cilantro, and additional sliced shallots if desired. Serve immediately with steamed jasmine rice.

   2m

   Tips:

   • • Serve immediately while the fish is still crispy
   • • The contrast between crispy fish and hot sauce is what makes this dish special

• •Pat the fish completely dry before frying to achieve maximum crispiness
• •Make deep diagonal cuts in the fish to ensure even cooking and better sauce absorption
• •Test oil temperature before frying - it should be hot enough that a drop of water sizzles immediately
• •Don't overcrowd the pan when frying; the fish should be fully submerged in oil
• •Taste the sauce before pouring over fish and adjust sweet-sour-spicy balance to your preference
• •For extra crispiness, you can dust the fish lightly with cornstarch before frying
• •Serve immediately to enjoy the contrast between crispy fish and hot sauce
• •If you can't find tamarind paste, mix lime juice with brown sugar as a substitute
• •Use Thai basil (bai horapa) for the most authentic flavor

• •
  Steamed jasmine rice
• •
  Thai cucumber salad (Ajad)
• •
  Clear soup (Gaeng Jued)
• •
  Stir-fried morning glory (Pad Pak Boong)
• •
  Thai iced tea or fresh lime soda

Pla Sam Rot reflects the Chinese culinary influence on Thai cuisine, particularly from Hokkien migrants who settled in Thailand during the 15th century. These Chinese immigrants introduced wok cooking and stir-frying techniques that became integral to Thai cooking. The dish demonstrates Thailand's ability to adapt foreign culinary concepts while maintaining distinctly Thai flavor profiles. The 'three flavors' concept (sam rot) - sweet, sour, and spicy - is fundamental to Thai cuisine philosophy and represents the balance that Thai cooks strive to achieve in their dishes. While sweet and sour fish originated from Chinese cuisine, the Thai version distinguishes itself through the use of tamarind, fish sauce, palm sugar, and Thai chilies, creating a more complex and layered flavor profile. The dish became particularly popular in Bangkok's bustling marketplaces and street food scene, where whole fried fish dishes showcase the cook's skill and attract customers with their dramatic presentation.

Authentic Pla Sam Rot should use a whole fish rather than fillets, as the presentation of the entire fish is culturally significant and creates more textural contrast between crispy skin and tender meat. The sauce must achieve a careful balance of three distinct flavors: sweetness from palm sugar (not regular white sugar), sourness from tamarind paste (not just lime juice), and heat from fresh Thai bird chilies. Fish sauce provides the essential umami and saltiness that defines Thai cuisine. Thai basil (bai horapa) with its distinctive anise-like flavor is preferred over Italian basil. The fish should be deep-fried until extremely crispy - this crispy texture against the hot sauce is what makes the dish special. Common fish choices in Thailand include sea bass (pla gkapong), red snapper, or tilapia. The sauce should be glossy and have a rich, complex flavor rather than the one-dimensional sweetness of Chinese-American sweet and sour sauce. Authentic versions are served immediately while the fish is still crispy, typically with steamed jasmine rice to balance the intense flavors of the dish.