Pla Rad Prik (Crispy Thai Whole/Filleted Snapper in Sweet-Sour Tamarind, Garlic & Chili Glaze) – Authentic Thailand Recipe
Shatteringly crisp fish fillets spooned with a glossy, sweet-tangy-spicy garlic and tamarind sauce.
- Country of Origin
- 🇹🇭 Thailand (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp-fried red snapper or sea bass fillets, Steamed jasmine rice, Fresh cilantro and basil, 10 cloves crispy garlic, Red chilies
Ingredients for Pla Rad Prik (Crispy Thai Whole/Filleted Snapper in Sweet-Sour Tamarind, Garlic & Chili Glaze) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-fried red snapper or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups steamed jasmine rice, washed and trimmed
- 1 cup fresh cilantro and basil
- 1 medium onion and 3 cloves garlic, finely minced with 10 cloves crispy garlic
- 1.5 tbsp traditional Thailand seasoning (red chilies, tamarind juice, palm sugar, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and 10 cloves crispy garlic for 2–3 minutes until softened and fragrant.
- Add crisp-fried red snapper or sea bass fillets and steamed jasmine rice along with red chilies, tamarind juice, palm sugar, lime, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with fresh cilantro and basil and serve straight from the skillet.