Pla Rad Prik (Fried Fish with Chili Sauce)
Crispy fried white fish lacquered in a bright, sweet‑tangy Thai chili sauce—crackling skin meets sticky, slightly smoky heat for an addictive contrast of textures and flavors.
1 lb white fish fillets, cut into 4 portions, patted dry
½ cup cornstarch
½ tsp salt
1 ½ cup vegetable oil, for frying
4 clove garlic, finely chopped
2 shallot, thinly sliced
6 red Thai chilies, stemmed and roughly chopped
2 tbsp ketchup
1 tbsp tamarind paste
3 tbsp brown sugar, packed
2 tbsp rice vinegar
⅓ cup water
2 tbsp fish sauce
1 lime, juiced
3 stalk green onion, thinly sliced on a bias
1 bunch cilantro, leaves picked
¼ tsp white pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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