Fried fish with fragrant sauce

Fried fish with fragrant sauce

Pla rat phrik

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 saltwater fish, for frying, about 600–800 g, (see Note)
6 medium-length chillies
4 garlic cloves
6 shallots
vegetable oil, for deep-frying
1 tablespoon palm sugar
2 tablespoons fish sauce
3 tablespoons tamarind water or vinegar
1/4 cup water
coriander leaves, for garnish

Method

  1. Clean and scale the fish, leaving the head and tail intact but removing the gills. Slash it across three times on each side. Pat thoroughly dry.
  2. Remove the seeds from the chillies and roughly chop them together with the garlic and shallots.
  3. Heat the oil in a wok until hot. Put in the fish and lower the heat to medium, frying one side of the fish until it is golden brown and crisp with the flesh coming off the bone easily. Turn and fry the other side. Remove, drain and put on a serving plate.
  4. Leaving 2 tablespoons of oil in the pan, stir-fry the garlic, shallots and chillies together until they smell cooked. Add the sugar, the fish sauce and the tamarind water to taste and stir everything together as it comes to the boil. Add some water if the sauce looks too thick. Taste and adjust the seasonings, which should be hot, salty, sweet and sour in reasonable balance – add more sugar and/or fish sauce if you wish. Pour the sauce over the fish and serve. Garnish with coriander leaves.
  5. Khai rat phrik is a dish of fried eggs with the same sauce. When the oil for deep-frying is hot break in an egg (or more than one if there is plenty of room), spooning a little hot oil over the edges until they have puffed up and are crisp. Remove and drain then proceed as above, pouring the sauce over the eggs.

Saltwater fish

  • E.g. bream, mackerel, red snapper, emperor, blackfish, dart, sea perch, nannygai, trevally.
Tags:
SBS
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