Dinner · Central Thai · 20 min
Pla Rad Prik (Central Thai Whole-Fried Snapper with Three-Flavor Sauce)
- Calories
- 648
- Protein
- 10g
- Carbs
- 88g
- Fat
- 32g
Ingredients
- 210.9 g red snapper fillet
- 1 tbsp peanut oil
- 0.25 tsp salt
- 16.5 g olive oil
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 2 each bird's eye chili
- 2 clove garlic
- 2 tbsp water
- 0.33 cup jasmine rice
- 1.5 cup broccoli
- 1 tsp lime juice
- 3 sprig cilantro
Method
- 01Prepare the jasmine rice by rinsing in cold water until clear, then steam with appropriate water ratio until cooked and fluffy.
- 02Prepare the three-flavor sauce: In a small saucepan, combine minced garlic, chopped bird's eye chilis, tamarind paste, fish sauce, chopped palm sugar, and water. Simmer over low heat for 4-5 minutes until the sugar dissolves completely and the sauce thickens into a glossy glaze. Keep warm.
- 03Steam the broccoli florets over boiling water until vibrant green and tender-crisp, about 4 minutes. Toss lightly with fresh lime juice.
- 04Pat the snapper fillet thoroughly dry with paper towels. Season lightly with salt on both sides.
- 05Heat the peanut oil in a skillet over medium-high heat. Place the snapper fillet skin-side down in the hot oil. Pan-fry for 4-5 minutes until the skin becomes crispy and golden brown.
- 06Flip the fillet carefully and cook for an additional 2-3 minutes until the fish is opaque throughout and reaches an internal temperature of 145°F (63°C).
- 07Transfer the snapper to a plate, pour the warm three-flavor sauce over the fish, and serve immediately alongside the steamed jasmine rice and broccoli, garnished with fresh cilantro leaves.
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