Pla Thod Kamin

Pla Thod Kamin is a beloved southern Thai street dish of whole fish marinated in golden turmeric and garlic, then deep-fried until the skin turns shatteringly crisp. It is sold at roadside stalls throughout the Thai south, served with a fiery nam prik kapi dipping sauce.

Serves: 4

Ingredients

• 2 whole sea bass or tilapia, about 500g (1 lb) each, cleaned and scored
• 4 cloves garlic, minced
• 2 tsp (10g) ground turmeric
• 1 tsp (5g) white pepper
• 1 tsp (5g) salt
• 1 tbsp (15ml) fish sauce
• Vegetable oil for deep-frying

Nam Prik Kapi dipping sauce:

• 1 tbsp (15g) shrimp paste (kapi), toasted
• 3 bird's eye chilies, pounded
• 2 cloves garlic, pounded
• 1 tbsp (15ml) lime juice
• 1 tsp (5g) palm sugar
• 1 tbsp (15ml) fish sauce

Instructions

1. Combine garlic, turmeric, white pepper, salt, and fish sauce into a paste. Rub all over the fish and into the score marks. Marinate for 30 minutes at room temperature.
2. Heat vegetable oil in a wok or deep pan to 180°C (350°F) — enough to submerge the fish.
3. Carefully lower one fish into the hot oil. Fry for 8–10 minutes, turning once, until deep golden and cooked through. Drain on a rack.
4. Repeat with the second fish, returning oil to temperature between batches.
5. Make the dipping sauce: pound shrimp paste, chilies, and garlic in a mortar. Add lime juice, palm sugar, and fish sauce; stir to dissolve.
6. Serve the fish whole on a platter with steamed jasmine rice and the dipping sauce on the side.

Cook's Notes: Scoring the fish deeply helps the turmeric marinade penetrate and ensures even frying. The skin must be completely dry before it enters the oil — pat with paper towels after marinating. For extra crunch, dust lightly with rice flour before frying.