Pla Rad Prik | Thai Crispy Fried Whole Fish with Chili-Tamarind Sauce

Scrape the dark membrane from the fish cavity with the tip of a spoon. Rinse the fish inside and out, then pat it thoroughly dry with paper towels. Make three deep cuts on each side, down to the bone; the cuts help heat reach the center and create more crisp surface. Rub with salt, let stand for 10 minutes, then wipe away the moisture.

Remove the stems and seeds from the dried chiles. Soften them in warm water for 10 minutes, then squeeze dry. Pound them in a mortar with the bird’s-eye chile, garlic, and shallot until you have a coarse paste. Do not make it smooth; visible pieces are part of the sauce’s texture.

Coat the fish with cornstarch and shake off the excess, making sure the cuts are coated too. Heat the oil to 180°C / 355°F; a pinch of starch should float and puff immediately. Hold the fish by its tail and lower it slowly into the oil. Fry each side for 6–7 minutes, until the crust is deep golden and feels firm when tapped with a fork. Transfer to a wire rack.

Add the tamarind paste, palm sugar, fish sauce, and water. Bring to a simmer over low heat. The sauce should coat the back of a spoon and leave a brief trail on the bottom of the pan. Taste it: sweet, sour, salty, and spicy flavors should be balanced. If one dominates, balance it with the opposite flavor.

Transfer the fish to a serving platter and spoon the sauce lengthwise over it; do not pour the sauce onto the platter, where it could pool and soften the crust. Sprinkle with chopped cilantro and fried shallots, and serve immediately. The crisp crust will absorb the sauce if it sits.