dinner

Pla Rad Prik (Central Thai Whole-Fried Snapper with Three-Flavor Sauce)

Name: Pla Rad Prik (Central Thai Whole-Fried Snapper with Three-Flavor Sauce)
Ingredients: 210.9 g Snapper fillet (as proxy for whole snapper, skin-on); 189.9 g Rice, white, long-grain, cooked; 189.9 g Broccoli, raw florets; 13.7 g Palm sugar (for sauce glaze); 16.5 g Oil, olive (for frying and sauce)

Nutrition

748

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Snapper fillet (as proxy for whole snapper, skin-on)210.9 g

Rice, white, long-grain, cooked189.9 g

Broccoli, raw florets189.9 g

Palm sugar (for sauce glaze)13.7 g

Oil, olive (for frying and sauce)16.5 g

Instructions

Prepare the three-flavor sauce: In a small saucepan, combine 1 tbsp tamarind concentrate, 1 tbsp fish sauce, the palm sugar, and 1 finely minced bird's eye chili. Simmer over low heat until the sugar dissolves and the sauce thickens into a glossy, syrupy glaze. Set aside.

Steam the broccoli florets until vibrant green and just tender, about 4-5 minutes. Season with a squeeze of lime juice.

Pat the snapper fillet completely dry. Season lightly with salt. Heat the olive oil in a non-stick skillet over medium-high heat. Place the fillet skin-side down. Sear undisturbed for 4-5 minutes until the skin is deeply golden and crackles when tapped. Carefully flip and cook for another 2-3 minutes until opaque throughout.

Remove the fish to a warm plate. Pour the three-flavor sauce over the top, allowing it to pool slightly around the edges.

Serve immediately alongside the steamed jasmine rice and broccoli, garnishing with fresh cilantro leaves for a bright, herbal finish.