DIY, Food, Mummy's Kitchen, Recipe, Singapore
Comment 1

Recipe: Thai Crispy Fish Topped with Chili Sauce (Pla Raad Prik)

Typically, Pla Raad Prik uses a whole fish, fried until crispy, and then covered with a sweet spicy sauce made from a few ingredients; garlic, palm sugar and chilies, fish sauce and tamarind paste. It is a very popular dish in Thailand that is often ordered for special occasions but it is really quite an easy dish to prepare at home.

As I do not have a whole fish but only three slices of red snapper fillets in my freezer, I was contemplating whether I should cook this dish. Being a seasoned cook, I was very certain that I have all the ingredients and sure enough… Viola! A new dish was born in Mummy’s Kitchen!

If you like this recipe, we hope that you could provide us with some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you newbies or veterans. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.

 

Serves 3 to 4 persons

INGREDIENTS

3 fillet pieces of red snapper or 700g whole red grouper (or any white fish)

2 tablespoons garlic, roughly chopped

7 fresh red chilli, roughly chopped

2 tablespoons palm sugar/brown sugar

2 tablespoons Thai fish sauce

1 to 2 tablespoons tamarind paste

Some cornflour

Some cooking oil

 

Garnishing:

Some chopped coriander

 

METHOD:

  1. Generously salt the fish and let rest for 10 minutes.
  2. Rinse and pat dry.
  3. Rub a thin layer of cornflour on the fish fillets and set aside.
  4. Heat up a non-stick wok/pan with 4 to 5 tablespoons of oil till it is really hot.
  5. Add in the fish and fry till it is crispy on both sides.
  6. Remove the fish from the pan and set aside.
  7. Heat up about 2 tablespoons of oil in the same wok.
  8. Add in the garlic and the chilli and stir fry till fragrant.
  9. Next add in fish sauce, sugar and the tamarind paste. Mix well.
  10. Add a little water and let it simmer for 2 minutes or till it thickens.
  11. Adjust the seasoning according to your taste.*
  12. Pour the sauce over your fish.
  13. Garnish the fish with spring onions and chopped coriander.

 

Note:

*Add more chilli if you want it spicier, add more tamarind paste if you want it sourer, add more sugar if you want it sweeter, and add more fish sauce if you want it saltier.

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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

1 Comment

  1. Nice recipe…If you want a bit more heat but without adding more chilli if you pound the chillies and garlic in a pestle and mortar it will be hotter and when you cook them you will get that lovely chilli and garlic smell that you get on the streets of Thailand. My family just exit the kitchen as it gets in their throats and eyes..poor lambs 🙂

    Like

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