Pla Lad Prik Recipe

Fish: A whole cleaned and scaled fish, such as snapper or tilapia, is used as the base of the dish.

Vegetable oil: Used for frying the fish until it is golden and crispy.

Garlic: Minced garlic adds a pungent and aromatic flavor to the sauce.

Red chili: Chopped red chili provides the dish with its signature heat and spice.

Fish sauce: A salty and savory condiment that enhances the umami flavor of the sauce.

Tamarind paste: Adds a tangy and slightly sweet flavor to the sauce, balancing the heat from the chili.

Palm sugar: A traditional sweetener used in Thai cuisine, it adds a rich and caramel-like sweetness to the sauce.

Water: Used to adjust the consistency of the sauce and help it simmer to the right thickness.

When frying the fish, make sure the oil is hot enough before adding the fish. You can test this by dropping a small piece of bread into the oil; if it sizzles and turns golden brown within a few seconds, the oil is ready. This ensures that the fish will cook evenly and achieve a crispy exterior. Additionally, pat the fish dry with a paper towel before frying to prevent excess moisture, which can cause the oil to splatter.

• whole cleaned and scaled fish - Substitute with fillets of cod or haddock: These white fish varieties have a similar texture and mild flavor, making them suitable replacements.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it ideal for frying.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic. It provides a similar flavor profile.

• chopped red chili - Substitute with red pepper flakes: Red pepper flakes can provide the same level of heat and a similar flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor, though it will be less fishy. Add a bit of anchovy paste if available for a closer match.

• tamarind paste - Substitute with lime juice and brown sugar: Mix equal parts lime juice and brown sugar to mimic the tangy and sweet flavor of tamarind paste.

• palm sugar - Substitute with brown sugar: Brown sugar has a similar caramel-like sweetness and can be used in the same quantity.

• water - Substitute with chicken broth: Chicken broth can add more depth of flavor to the dish.

• Allow the fish to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the fried fish in an airtight container. If the fish is too large, you can cut it into smaller pieces to fit.
• Store the sauce separately in another airtight container. This helps maintain the fish's crispiness when reheated.
• Refrigerate both the fish and the sauce if you plan to consume them within 2-3 days. Ensure the refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the fish in a freezer-safe container or wrap it tightly in aluminum foil and then plastic wrap. Freeze for up to 2 months.
• Pour the sauce into a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2 months.
• To reheat, thaw the fish and sauce in the refrigerator overnight if frozen.
• Reheat the fish in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.
• Warm the sauce in a saucepan over medium heat until it reaches the desired consistency.
• Pour the reheated sauce over the fish just before serving to maintain the fish's texture.

• Preheat your oven to 350°F (175°C). Place the leftover fish on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until the fish is warmed through.

• For a quicker method, use a microwave. Place the fish on a microwave-safe plate and cover it with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure it doesn't overcook.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the fish in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even reheating.

• To reheat the sauce, pour it into a small saucepan. Heat over low to medium heat, stirring occasionally, until it reaches your desired temperature. You can add a splash of water if the sauce has thickened too much.

• For an air fryer method, preheat the air fryer to 350°F (175°C). Place the fish in the air fryer basket and heat for about 5-7 minutes, checking halfway through to ensure it doesn't dry out. This method helps to retain the crispiness of the fish.

• If you have a steamer, you can reheat the fish by placing it in the steamer basket. Steam for about 5-7 minutes or until the fish is heated through. This method helps to keep the fish moist.

• Frying pan: Used to heat the oil and fry the fish until golden and crispy.

• Tongs: Handy for turning the fish while frying to ensure it cooks evenly on all sides.

• Mixing bowl: Used to combine the garlic, red chili, fish sauce, tamarind paste, palm sugar, and water for the sauce.

• Spatula: Useful for stirring the sauce mixture in the frying pan as it simmers and thickens.

• Measuring cups: Essential for accurately measuring the vegetable oil, fish sauce, tamarind paste, and water.

• Measuring spoons: Necessary for measuring out the minced garlic, chopped red chili, and palm sugar.

• Knife: Used to mince the garlic and chop the red chili.

• Cutting board: Provides a safe surface for mincing garlic and chopping red chili.

• Paper towels: Useful for draining excess oil from the fried fish before adding the sauce.

• Serving platter: Ideal for presenting the fried fish with the sauce poured over it.

Pre-prep ingredients: Mince garlic and chop red chili in advance to save time during cooking.

Use a non-stick pan: This ensures the fish doesn't stick and cooks evenly, reducing the need for constant attention.

Simmer sauce separately: Prepare the sauce in a separate pan while the fish is frying to streamline the process.

Measure ingredients beforehand: Have all sauce ingredients measured and ready to go, so you can quickly combine them when needed.

Dry the fish: Pat the fish dry with paper towels before frying to achieve a crispier texture faster.