Pla Rad Prik (Crispy Fish with Chili Sauce)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Thai · 35 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 1.5 lb whole tilapia or sea bass, scored
• 6 cloves garlic
• 4 red spur chilies
• 3 shallots
• 3 tbsp tamarind paste
• 3 tbsp palm sugar
• 2 tbsp fish sauce
• 1/2 cup rice flour
• 3 cups vegetable oil
• 1/4 cup cilantro, chopped

Method (tap to check — screen stays awake)

1. Pat the scored fish very dry and dust with rice flour on all sides.
2. Heat the oil to 350F in a wok and deep-fry the fish 8 to 10 minutes until crisp and cooked through, then drain.
3. Pound the garlic, chilies, and shallots into a rough paste.
4. In a separate pan, fry the paste in 2 tbsp oil for 2 minutes, then add tamarind, palm sugar, and fish sauce.
5. Simmer the sauce 3 minutes until glossy and slightly thick.
6. Set the crispy fish on a platter, spoon the hot chili sauce over the top, and garnish with cilantro.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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