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Pla Rad Prik Crispy Fish with Chili Sauce

A Thai restaurant staple of whole crispy-fried fish drenched in a fiery sweet-sour chili sauce made from Thai chilies, garlic, and fish sauce. Spectacular and surprisingly simple to make at home.

45 minMediumServes 4480 cal/serving

ThaiDinnerStovetopPescatarianLow CarbHalal-friendlyDairy-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

  • 2 lbs whole tilapia or sea bass (cleaned and scaled), scored diagonally 3x per side
  • 2 cups neutral oil (for frying)
  • 1/3 cup cornstarch
  • 6 fresh Thai bird chilies (or Fresno chilies), thinly sliced
  • 6 garlic cloves, minced
  • 3 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp granulated sugar
  • 2 tbsp neutral oil (for sauce)
  • 4 tbsp water
  • 1 tsp salt
  • 1/4 cup fresh cilantro, roughly chopped

Instructions

  1. 1

    Pat 2 lbs scored diagonally 3x per side whole tilapia or sea bass (cleaned and scaled) thoroughly dry inside and out. Season with 1 tsp salt. Dust generously with 1/3 cup cornstarch, pressing into scored cuts.

  2. 2

    Heat 2 cups neutral oil (for frying) in a large deep skillet over medium-high heat to 350°F. Carefully lower fish into the oil and fry undisturbed for 6-8 minutes per side until golden and crispy. Check that fish reaches an internal temperature of 145°F (63°C) at the thickest part. Drain on a wire rack.

  3. 3

    While the fish fries, heat 2 tbsp neutral oil (for sauce) in a small saucepan over medium heat. Add 6 minced garlic cloves and 6 thinly sliced fresh Thai bird chilies (or Fresno chilies) and stir-fry 1-2 minutes until softened.

  4. 4

    Add 3 tbsp fish sauce, 2 tbsp oyster sauce, 2 tbsp granulated sugar, 2 tbsp fresh lime juice, and 4 tbsp water. Simmer 2 minutes until syrupy.

  5. 5

    Transfer crispy fish to a platter. Pour hot chili sauce over the top and garnish with 1/4 cup roughly chopped fresh cilantro. Serve immediately.

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Questions

How hot should the oil be for Pla Rad Prik Crispy Fish with Chili Sauce?

For Pla Rad Prik Crispy Fish with Chili Sauce, the frying oil is held at 350 F (about 175 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

Why pat it dry first in Pla Rad Prik Crispy Fish with Chili Sauce?

Step 1 reads: "Pat 2 lbs scored diagonally 3x per side whole tilapia or sea bass (cleaned and scaled) thoroughly dry inside and out." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for oyster sauce in Pla Rad Prik Crispy Fish with Chili Sauce?

The entry for Pla Rad Prik Crispy Fish with Chili Sauce calls for 2 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

Can I use a different white fish instead of the fish in Pla Rad Prik Crispy Fish with Chili Sauce?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Pla Rad Prik Crispy Fish with Chili Sauce uses 2 lbs whole tilapia or sea bass (cleaned and scaled), scored diagonally 3x per side.

Can I make Pla Rad Prik Crispy Fish with Chili Sauce less spicy?

Yes. The heat in Pla Rad Prik Crispy Fish with Chili Sauce comes from 6 fresh Thai bird chilies (or Fresno chilies), thinly sliced. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes.

Is Pla Rad Prik Crispy Fish with Chili Sauce keto-friendly?

A serving of Pla Rad Prik Crispy Fish with Chili Sauce carries 20 g of carbohydrate. Against a strict 20 g keto day that is 100 percent of the budget; against a moderate 100 g low-carb day it is 20 percent.

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