Pla Rad Prik
ปลาราดพริก·(plaa-raat-prik)
Weeknight Kab Khao (The Thai Family Table)
Smash garlic and bird’s eye chilies in a mortar while the oil comes up to heat in a standard 12-inch skillet, prepping Pla Rad Prik—a masterclass in the "Three Flavors" that balances the deep caramel of palm sugar, the tart fruitiness of tamarind, and the funky umami of fish sauce. By taking the weeknight shortcut of shallow-frying cornstarch-dusted fillets until the skin blisters, you bypass the anxiety of a heavy fry without sacrificing an ounce of that shatteringly crisp crust. No bottled sweet chili shortcuts; spoon the sticky, scratch-made glaze over the hot fish to coat the crust, and eat it immediately.
Before you start
Pound the aromatics into a coarse paste.
Place the garlic, Thai chilies, and chopped cilantro stems into a mortar and pestle and pound them assertively until they break down. If you lack a mortar, mince them together on a cutting board until almost paste-like, though pounding releases the essential oils best.
Ingredients
- skin-on white fish fillets or salmon1 1/2 lb
- kosher salt1/2 tsp
- cornstarch1/4 cup
- neutral oil1/4 cup
- garlic5 med clove
- Thai bird's eye chilies4 small
- fresh cilantro stems2 tbsp
- neutral oil1 tbsp
- shallot1 small
- palm sugar3 tbsp
- tamarind concentrate3 tbsp
- fish sauce3 tbsp
- water2 tbsp
- fresh cilantro leaves1/4 cup
- cooked jasmine rice2 cup
Method
- 01
Season and dredge the dry fish fillets.
Season the flesh side of the fish lightly with kosher salt. Place the cornstarch on a wide plate and lightly dredge the fillets, shaking off the excess so only a microscopic, dusty coating remains to grab onto the hot oil.
- 02
Shallow-fry the fish undisturbed until shatteringly crisp.
Heat a quarter-inch of neutral oil in a large skillet over medium-high heat until a pinch of cornstarch sizzles instantly. Gently lay the fish skin-side down and do not touch it for 4 to 5 minutes. Once the skin is deeply golden and perfectly rendered, it will naturally release from the pan; flip carefully and fry for another 2 to 3 minutes before moving to a wire rack to drain.
- 03
Fry the aromatic paste until deeply fragrant.
Heat a small saucepan over medium heat with one tablespoon of oil. Add the pounded chili-garlic-cilantro paste and the diced shallot, stir-frying for 1 to 2 minutes until the raw garlic scent burns off and the chili fumes make you cough.
- 04
Reduce the three-flavor sauce into a glossy glaze.
Lower the heat to medium-low and add the palm sugar, tamarind paste, fish sauce, and water. Stir gently as the sugar melts, letting the sauce simmer for 3 to 5 minutes until it reduces into a dark, sticky syrup that heavily coats the back of a spoon. Taste and adjust for a balance of sweet, tart, and savory heat.
- 05
Pour the hot sauce directly over the crispy fish.
Transfer the fried fillets to a serving platter and immediately drench them in the reduced chili-tamarind sauce. Garnish with fresh cilantro leaves and serve immediately with generous bowls of hot jasmine rice.
Notes
Sourcing authentic tamarind is entirely non-negotiable.
Look for a jar labeled "Tamarind Paste" or "Tamarind Concentrate" in the Thai or Vietnamese aisle of your local Asian grocer. Avoid the sweet, sticky tamarind candies, and do not attempt to substitute with lime juice or white vinegar.
You can absolutely use a whole fish if you have the time and the wok.
If you want to flex on a weekend, buy a 1 1/2 pound whole tilapia or red snapper, scaled and gutted. Score three deep diagonal lines down to the bone on each side, rub with salt, skip the cornstarch, and deep-fry in two inches of oil for 6 to 8 minutes per side.
From Cook Thai in America.