Saturday, April 28, 2007

Pla Rad Prig ~ Crispy Fried Snapper in tamarind sauce with spicy chilli topping

The first time we ate this fish was at a food court. The sweet, sour and slightly spicy sauce makes you want to eat more rice. Pla Rad Prig is very easy to prepare and a good dish to tempt fussy eaters.

1 600g whole snapper
½ Tbsp tamarind soaked to sieve out 1 Tbsp juice
1½-2 Tbsp sugar
2 Tbsp fish sauce
4 Tbsp water
1 small onion
2 cloves garlic
1 capsicum, green or red
3 sprigs coriander

oil for frying

1. Clean and score the fish in a diamond cut style. Rub lightly with some salt and dust with a light coating of flour (I find this give the fish a crispier skin and does not stick so much to the pan when frying).

2. Fry the fish with a thin layer of oil in your pan until golden. Do not attempt to flip the fish too early or the skin will break up.

3. Leave the cooked fish in a warm oven while getting the sauce ready.

4. Chop garlic, onion and capsicum coarsely.
5. On medium heat fry the chopped mixture with 1 tsp oil until fragrant.
6. Add tamarind juice, fish sauce, sugar and water and boil quickly.
7. The sauce should be sweet, spicy and sour.
8. Pour over the fish and serve hot with rice.

Tip : I rinse all my fish in a diluted solution of vinegar. It is supposed to take away the 'fishy' smell.

Recipe : Thai Table (adapted)


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