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Thai · Dinner

Thai crispy fish with chile-garlic sauce (pla rad prik)

Crisp white-fish fillets topped at the last moment with a sticky tamarind, chile, garlic, palm-sugar, and fish-sauce glaze.

About 50 minTotal
About 50 minActive
$$$Cost
AdvancedDifficulty
Makes 4 servings
Thai pla rad prik with crisp skin-on fish fillets, glossy tamarind chile-garlic sauce, fried garlic, fresh chile, cilantro, and jasmine rice.

Equipment

  • Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.

Ingredients

1× recipe · Makes 4 servings

  • 4 skin-on white-fish fillets, 5 to 6 ounces each, such as snapper, branzino, or tilapia
  • 1 teaspoon kosher salt, divided
  • 1/3 cup rice flour
  • 1/2 cup neutral oil, plus more as needed for 1/4 inch depth
  • 8 garlic cloves, divided
  • 2 red Fresno chiles, divided
  • 1 to 3 Thai chiles, to taste
  • 1/3 cup finely chopped palm sugar or light brown sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind concentrate
  • 1/3 cup water
  • 1/2 cup cilantro leaves and tender stems
  • Cooked jasmine rice, for serving

Instructions

  1. Pat fish extremely dry, score the skin lightly in two places without cutting through the flesh, and season with 3/4 teaspoon salt. Let stand 10 minutes, blot again, and dust lightly with rice flour, shaking away every loose patch.

  2. Finely chop six garlic cloves, one Fresno chile, and Thai chiles together. Thinly slice remaining garlic and Fresno chile. Combine palm sugar, fish sauce, tamarind, water, and remaining salt in a measuring cup.

  3. Heat oil to in a heavy skillet, using only enough for 1/4 inch depth. Lay fish skin-side down away from you in two batches and press gently for 20 seconds to prevent curling. Fry 3 to 5 minutes per side until crisp, opaque, and 145°F; drain skin-side up on a rack.

  4. Carefully pour used oil into a heatproof container, leaving 1 tablespoon in the skillet. Cook sliced garlic 20 to 40 seconds until pale gold and transfer to the rack. Add chopped garlic and chiles for 20 seconds, then pour in the tamarind mixture and simmer 3 to 5 minutes until glossy and lightly syrupy.

  5. Set fish over jasmine rice and spoon sauce across the center just before serving, leaving some skin exposed and crisp. Finish with fried garlic, sliced Fresno chile, and cilantro; pass remaining sauce separately rather than soaking every fillet.

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