Cherry & Dennis Helper Habitat

Thai Pla Rad Prik

Name: Thai Pla Rad Prik
Total time: 50 min
Yield: 4 servings
Ingredients: 1, about 800 g whole sea bass; 5, chopped red chillies; 6 cloves, minced garlic; 20 g coriander; 1 lime; 2 tbsp fish sauce; 1 1/2 tbsp tamarind paste; 2 tbsp coconut sugar; 100 ml water; 700 ml frying oil

泰式脆魚淋辣椒汁

Total time: 50 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

This home-style version preserves the dish's defining flavours with quantities and heat control suited to a Hong Kong kitchen.

Ingredients

Main ingredients

1, about 800 g whole sea bass
5, chopped red chillies
6 cloves, minced garlic
20 g coriander
1 lime

Sauce seasoning

2 tbsp fish sauce
1 1/2 tbsp tamarind paste
2 tbsp coconut sugar
100 ml water
700 ml frying oil

Tools

household hob
stable deep wok
two long-handled spatulas
clip-on oil thermometer
food probe thermometer
wire draining rack
small frying pan
chef's knife
raw-fish cutting board
vegetable cutting board and small bowl
kitchen paper
serving plate

Steps

Step 1

Prepare fish

Pat the cleaned 800 g sea bass completely dry inside the cavity and over the skin with kitchen paper; no water should remain.

Step 2

Score fish

On a raw-fish board, cut 3 diagonal slashes 1 cm deep on each side without reaching the bone; wash the knife and board immediately.

Step 3

Prepare aromatics

On the vegetable board, chop the 5 red chillies and 6 garlic cloves, cut the coriander into lengths and cut the lime into 4 wedges.

Step 4

Mix sauce

Mix the 2 tablespoons fish sauce, 1 1/2 tablespoons tamarind paste, 2 tablespoons coconut sugar and 100 ml water in a small bowl.

Step 5

Heat frying oil

Heat the 700 ml frying oil in a stable deep wok over medium heat to 175°C; keep all water away from the wok.

Step 6

Fry first side

With two long-handled spatulas, lower the fish slowly into the oil away from you and fry the first side for 6 minutes until firm and golden.

Step 7

Turn fish

Support the head and tail with both spatulas, turn the fish once and fry the second side for 5 minutes until golden.

Step 8

Check doneness

Probe the thickest flesh: it must reach at least 75°C, look opaque and pull from the bone; fry 1 minute longer at a time if needed.

Step 9

Drain fish

Move the fish to a rack and drain for 3 minutes; transfer 1 tablespoon frying oil to a small pan and let the remaining oil cool safely.

Step 10

Cook sauce

Fry the garlic and chillies in the small pan over medium heat for 30 seconds; add the mixed sauce and boil for 3–4 minutes until glossy and slightly thick.