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.
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 cloves 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
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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.
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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.
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3
While the fish fries, heat 2 tbsp neutral oil (for sauce) in a small saucepan over medium heat. Add 6 cloves minced garlic cloves and 6 thinly sliced fresh Thai bird chilies (or Fresno chilies) and stir-fry 1-2 minutes until softened.
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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.
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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.