Crispy fish or pla lard prik is something I order without fail at Thai restaurants and I decided to recreate the mouthwatering dish at home. I don't have a fryer big enough to accommodate a whole fish so I used barramundi fillets instead. The dish is deep fried until crunchy and golden then tossed in a fragrant tamarind jam. Garnished with chillies, coriander, spring onions and served with jasmin rice.
Serves: 2
Ready in: 25 minutes
Difficulty: ★☆☆
Ingredients
400g barramundi
1/2 cup corn starch
Oil for deep frying
Salt to season
Jasmin rice to serve
Tamarind sauce
2 red chillies, sliced
2 garlic cloves, peeled
1.5 tbsp tamarind paste
1.5 tbsp fish sauce
1.5 tbsp sugar
1 tbsp water
1 tbsp oil
Garnish
Coriander, chopped
Spring onions, sliced
Red chillies, sliced
Method
In a wok or pan heat enough oil to deep fry. Clean barramundi fillets and cut into smaller chunks. Toss in corn starch and deep fry until crunchy and golden. Salt immediately after removing. Set aside.
Using a mortar and pestle crush the garlic and chillies, leaving slightly chunky. Heat oil in a wok and add the garlic and chillies. Saute for a minute then add remainder of tamarind sauce ingredients. Saute until fragrant. Taste and adjust sugar to your preference.
Add crispy fish to tamarind sauce. Garnish and serve while warm. Enjoy!
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