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Pla Rad Prik | Crispy Thai Fish with Chili Sauce
(0)
30 min
Quick
Gurkerl Küche
Außen herrlich knusprig, innen saftig: Zartes Kabeljaufilet trifft auf eine aromatische dreifarbige Thai-Sauce aus frischem Chili, Knoblauch und feiner Tamarinde. Serviert mit duftendem Jasminreis – authentischer Streetfood-Genuss für zu Hause!
Preparation method
Preparation & Side Dish
Rinse the jasmine rice thoroughly in a sieve under cold water until the water runs clear. Bring to a boil in a pot with 1.5 times the amount of lightly salted water, then reduce the heat, cover, and let gently simmer for approx. 12–15 minutes.
Peel and finely chop the garlic. Deseed the chili peppers and finely dice them. Trim the spring onions and cut into thin rings. Wash the fresh cilantro, shake dry, and roughly tear the leaves.
Fry Fish Until Crispy
Preheat the oven to 80 °C top/bottom heat to keep the fried fish warm later. Pat the cod fillets dry, cut in half if necessary, and dust thinly with cornstarch on all sides – gently tap off any excess starch.
Chef's tip
For an extra crispy crust, the cod fillet must be completely dry before dusting with starch. Use paper towels to pat it dry thoroughly.
If you prefer traditional Thai heat, you can keep the chili seeds or add an extra pinch of dried chili flakes to the sauce.
Ingredients
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