Pla Tod Rad Prik

Pla Tod Rad Prik Recipe

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About Pla Tod Rad Prik Recipe:

In Thailand, the bounty of the sea is what comprises much of the cuisine. One of the dishes the Thai people hold very dearly is that of a fried fish that is drenched in the traditional Thai sweet chili sauce. Using the fresh catch of the day, this method of preparing fish is something youll fall in love with.

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  • 35 mins
  • 12 Ingredients
Adjust Servings :

Ingredients for Pla Tod Rad Prik Recipe

  • 4-5 cloves garlic
  • 2-3 Cilantro roots, chopped
  • 1/4 teaspoon white peppercorns
  • 2-3 Prik Chee fah , diced, or sub another type of mild, red chili peppers
  • 1-2 As required Thai chilies
  • 3 tablespoon chopped palm sugar
  • 1.50 tablespoon fish sauce
  • 2.50 tablespoon tamarind juice
  • 1/4 cup Water
  • 1/4 cup chopped cilantro
  • 300 gram any white fish filet
  • As required Vegetable or canola oil for frying
  • 12g Fat(16.64%)
  • 7g Protein(9.89%)
  • 38g Carbs(53.53%)
  • 14g Fiber(19.28%)
  • Other(0.66%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Pla Tod Rad Prik Recipe


Using a mortar and pestle, pound the cilantro roots, garlic, and white pepper until it resembles a rough paste. Add the spur chilies and thai chilies and pound till it additionally resembles a rough paste.

step 2


In a saute pan, over medium heat, cook the chili mixture in some oil, stirring perpetually. When the mixture starts to dry up and is extremely sweet, add the palm sugar. Once the palm sugar starts to soften, add water, fish sauce, and tamarind juice.

step 4


Stir and let simmer for 1-2 minutes till you come through a thick, syrupy consistency. Style and suits your feeling. Set aside.

step 7


In a pan, add simply enough oil to coat very cheap of the pan and warmth over medium-high heat. When the pan is hot, place the fish presentation facet down. You must hear an honest sizzle as before long because the fish touches the pan, if the sizzle is light, the pan isn

step 10


When the fish is halfway done, flip the fish, and cook the opposite. The second facet ought to take the time it took the primary facet. Alternatively, once pan-frying a thick piece of fish, Score the thickest part of the fish a handful of times on both sides and pat it terribly dry.


Heat some cookery oil during a cooking pan or a deep chicken, and once the oil temperature reaches 350 f, slide the fish gently down and let it fry till tender, flip it halfway through.


Place the fish on a serving plate. Heat the sauce, once the sauce comes back to a boil, flip the warmth off and add the shredded cilantro and stir to combine.


Garnish with cilantro sprig or sliced spur chilies. Serve with bush rice.