Pla Rad Prik (ปลาราดพริก — Thai Crispy Fried Fish with Sweet Chilli Sauce)

Pla Rad Prik is a beloved Thai restaurant and home classic — a whole fish deep-fried until the skin crackles and the flesh stays juicy, then blanketed in a sticky, aromatic sauce of garlic, ginger, chillies, and palm sugar. The contrast of the shattering crust with the bold sauce is its defining pleasure.

Serves: 4

Ingredients

For the fish:

• 1 whole sea bass or red snapper, about 800g (1.75 lb), cleaned and scored
• 2 tbsp (20g) cornstarch or rice flour, for dusting
• Neutral oil for deep-frying

For the sauce:

• 6 cloves garlic, minced
• 3 red bird's eye chillies, finely sliced
• 1 thumb ginger, julienned
• 2 tbsp (30ml) fish sauce
• 1 tbsp (15ml) oyster sauce
• 1½ tbsp (18g) palm sugar or brown sugar
• 2 tbsp (30ml) water
• 1 tbsp (15ml) vegetable oil
• Fresh coriander and sliced red chilli to garnish

Instructions

1. Pat the fish completely dry with paper towels. Score diagonally on both sides 3–4 times down to the bone. Dust lightly with cornstarch, shaking off excess.
2. Heat oil in a wok or deep pan to 180°C (356°F) — enough to submerge the fish. Carefully lower the fish in and fry 8–10 minutes, spooning hot oil over the top. Flip and fry another 5–6 minutes until the skin is deeply golden and crackling. Drain on a rack.
3. In a separate small pan heat 1 tbsp oil over medium heat. Fry garlic and ginger 1–2 minutes until golden and fragrant.
4. Add chillies, fish sauce, oyster sauce, palm sugar, and water. Stir and simmer 2–3 minutes until the sauce thickens to a glossy glaze.
5. Place the crispy fish on a plate and pour the hot sauce over it. Garnish generously with fresh coriander and sliced chilli.
6. Serve immediately with steamed jasmine rice.

Cook's Notes: The fish must be bone-dry before frying — any surface moisture will cause dangerous oil splatter. If you prefer a lighter option, the fish can be grilled and the sauce poured over, though the texture contrast will be less dramatic.