Pla Rad Prik
Super Crispy Fried Fish covered in a Spicy, Sweet and Sour Sauce!
Equipment
- 1 Saucepan
- 1 Deep frying pan
- 1 Sauce Frying Pan
- Chopping board
- Sharp knife
- Garlic Presse
Ingredients
- 4 sea bass fillets or 1 whole fish butterflied
- 2 cups sunflower or vegetable oil
The Mango Paste
- 1 sweet mango
- 4 oranges for juicing
- 1 medium size ginger
- 2 tbsp honey
The Sauce
- 2 tbsp sunflower oil
- 1 medium shallot
- 1 scotch bonnet or habanero
- 1 green or red bell pepper
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp honey
- ⅓ cup water
Instructions
The Mango Paste
- Peel and chop the mango and add to saucepan. Squeeze the oranges and add the juice to the pan, then add your peeled piece of fresh ginger.
- Leave the saucepan uncovered and heat for 15-20 minutes on a low/medium heat. Allow to cool slightly before blending and setting aside.
Frying the Fish
- Wash the fish and dry thoroughly with kitchen roll then salt liberally. Set aside and begin to heat vegetable oil until very hot, about 180-190°C.
- Using tongs slowly place the fish in the hot oil skin side down. Deep fry the fish for around 5-7 minutes each side depending on size.
- When done remove to a plate lined with kitchen roll to soak up excess oil.
The Sauce
- Finely dice the shallots and mince the garlic. Chop the peppers into small cubes and finely dice the chilli.
- Heat the oil to smoking then throw in the chopped vegetables.
- Add ½ cup of mango paste, 2 tablespoons fish sauce, 1 tablespoon tamarind paste and 1 tablespoon honey. Add some water, about a ⅓ cup mix and cover.
- Once the sauce is bubbling remove the lid and turn the heat to medium. Recover and leave to cook for another 5-10 minutes.
- Once done turn off heat. Add the fried fish to a large dish and pour the hot sauce on top of the fish and serve right away!
Notes
SAFETY TIPS-
- When frying fish wear long sleeves to protect your arms from any splash back.
- Cover the pan with a splash guard as soon as you put the fish in the pan.
- Stay close by and check the fish after 4 minutes, using tongs by gently lifting a corner of the fish.
- At step 2 of the sauce you will throw the chopped veg into very hot oil. This will cause the chilli to release its intense oils which will irritate your eyes and remain in your kitchen.
- Ensure you have your extractor fan on and windows open.
- If you can I also suggest heating the oil till smoking and then taking the pan outside, placing on the floor or a heat resistant surface and throwing the veg mix in, to allow the chilli fumes to dissipate outside instead of your kitchen.
- The sauce cooks very quickly, so stay with it so you can keep a close eye on your sauce and get the best results.
- Dry your fish thoroughly after washing, it must be completely dry before being put in hot oil.
- Make the mango paste ahead, either the day before or the morning of the day you wish to cook it. This saves lots of time and makes the meal super quick and easy.
- You can also freeze the mango paste for up to 3 months or store in the fridge for up to 1 week.