Three-Flavoured Whole Fish (Pla Sam Rod)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
A whole fish deep-fried until crisp throughout, served with a sweet-sour-hot sauce of tamarind water, palm sugar, fish sauce, dried chillies, and fried garlic — the 'three flavours' of the name referring to the sauce's combined sweet, sour, and salty character. Pla sam rod demonstrates one of the Thai kitchen's most satisfying contrasts: the fish's crisp, dried exterior against the sauce's glossy, sweet-sour flood of flavour.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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