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Pla Rad Prik | Crispy Thai Fish with Chili Sauce
(0)
25 min
Quick
Gurkerl Küche
Knusprig ausgebackener Kabeljau trifft auf eine feurig-süße Thai-Chilisauce voller Aromen von Knoblauch, Limette und Koriander. Ein thailändischer Straßenküchen-Klassiker, der in unter 30 Minuten auf dem Tisch steht und Urlaubsstimmung pur auf den Teller zaubert.
Preparation method
Preparation
Rinse the jasmine rice thoroughly in a sieve under cold water until the water runs clear. Then bring to a boil with 1.5 times the amount of lightly salted water, reduce the heat, cover, and let steam over low heat for about 12 to 15 minutes until cooked.
Peel and finely chop the garlic cloves. Halve the red chili peppers lengthways, deseed if desired for a milder heat, and slice into thin rings. Halve the lime and squeeze the juice. Wash the coriander, shake dry, and roughly chop.
Fry the fish until crispy
Rinse the cod fillets under cold water, pat thoroughly dry with paper towels, and cut into bite-sized pieces. Coat the fish pieces evenly all over in cornstarch and gently tap off any excess starch.
Chef's tip
For an extra crispy coating, the fish should be completely dry before tossing in starch. Simply tap off any excess starch gently.
In the oven at 80 °C top and bottom heat, the fried fish stays wonderfully warm and retains its crispiness while you finish the sauce.
Ingredients
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