Pla Rad Prik (Deep-Fried Fish with Chilli Sauce)
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Origin
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Description
A whole fish, deep-fried until the skin is crisp and the flesh just cooked, served with a sauce of tamarind, fish sauce, palm sugar, fresh chillies, garlic, and shallots — slightly thickened, poured over the fried fish at service, with fresh coriander. Pla rad prik is a preparation of dramatic textural contrast: the crisp, lacy skin of a correctly deep-fried whole fish against the yielding interior flesh, under the sweet-sour-hot sauce with fresh herbs. The preparation requires both a correctly deep-fried fish and a correctly balanced sauce — neither element can compensate for deficiency in the other.
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The Thread
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Flavour Context
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Pillars V — VII
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