thaifishpescatarianfriedspicyseafooddinner

Pla Rad Prik

Name: Pla Rad Prik
Prep time: 12 min
Cook time: 16 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 700 g whole sea bass or tilapia, cleaned and scored; 4 g fine salt; 1 g white pepper; 20 g cornstarch; 15 ml neutral oil; 20 g garlic, finely chopped; 10 g red bird's eye chilies, finely sliced; 35 g palm sugar, finely chopped; 25 ml fish sauce; 15 ml tamarind concentrate; 15 ml lime juice; 60 ml water; 500 ml neutral oil; 10 g Thai basil leaves; 1 lime lime, cut into wedges

Pla Rad Prik combines a whole fish fried until shatteringly crisp with a glossy chili-garlic sauce that is sweet, sharp, savory, and fiery. The contrast between crackling skin, tender flesh, and bright basil makes it dramatic on the table and deeply satisfying with rice.

30 min

2 servings

690 kcal

Thai

Ingredients

Fish and seasoning

700 gwhole sea bass or tilapia, cleaned and scored
4 gfine salt
1 gwhite pepper
20 gcornstarch

Rad prik sauce

15 mlneutral oil
20 ggarlic, finely chopped
10 gred bird's eye chilies, finely sliced
35 gpalm sugar, finely chopped
25 mlfish sauce
15 mltamarind concentrate
15 mllime juice
60 mlwater

For frying and finishing

500 mlneutral oil
10 gThai basil leaves
1 limelime, cut into wedges

Instructions

1
Pat the fish very dry inside and out, then score the thickest parts on both sides if not already done. Rub with salt and white pepper, including inside the cavity. Dust the fish lightly and evenly with cornstarch, especially in the scored cuts; this helps the skin crisp quickly.
2
Prepare the sauce ingredients before frying: chop the garlic, slice the chilies, chop the palm sugar if firm, and mix the fish sauce, tamarind concentrate, lime juice, and water in a small bowl so the sauce can come together fast.
3
Heat 500 ml neutral oil in a wok or deep frying pan to about 180°C. Carefully lower in the fish and fry for 7-9 minutes on the first side, basting hot oil over exposed areas, then turn and fry 5-7 minutes more until deeply golden, crisp, and cooked through to the bone. Transfer to a rack or paper towel to drain for 2 minutes.
4
While the fish drains, make the rad prik sauce. In a separate pan or cleaned wok, heat 15 ml neutral oil over medium heat. Add the garlic and stir just until fragrant and lightly golden, 20-30 seconds; do not let it brown too much or it will taste bitter. Add the chilies and stir briefly.
5
Add the palm sugar, fish sauce, tamarind concentrate, lime juice, and water. Simmer for 1-2 minutes, stirring, until the sugar dissolves and the sauce becomes glossy and lightly syrupy. Taste: it should balance sweet, salty, sour, and hot. Adjust with a few drops of water if it thickens too much.
6
If you like, briefly fry the Thai basil leaves in the hot frying oil for 5-10 seconds until crisp, then drain immediately. Place the fried fish on a serving platter, spoon the sauce over the top so some crust stays exposed, scatter with basil, and serve at once with lime wedges.

Nutrition per serving

690 kcal

Calories

36g

Protein

24g

Carbs

49g

Fat

Fiber

Notes

•Use a fish around 650-750 g so it cooks within the 30-minute target and fits easily in a wok or frying pan.
•Dry fish is the key to crisp skin; moisture causes sticking and splattering.
•Sea bass is richer and more traditional in restaurants, while tilapia is economical and fries very well.
•Serve with steamed jasmine rice to catch the sauce.
•For less heat, reduce the bird's eye chilies to 5 g and remove some seeds.

Background

Pla Rad Prik is a classic Thai way of serving whole fried fish topped with a punchy chili sauce that balances sweet, salty, sour, and spicy flavors. The dish reflects central Thai taste preferences and is popular both in home cooking and seafood restaurants, where whole fried fish is often presented as a communal centerpiece.

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