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Pla Rad Prik | Crispy Thai Fish in Curry Sauce
(0)
25 min
Quick
Knuspr-Küche
Ein thailändischer Klassiker: Außen wunderbar knusprig gebratenes Weißfischfilet, umhüllt von einer aromatischen roten Chili-Currysauce mit cremiger Kokosmilch, feinen Kaffir-Limettenstreifen und Thai-Basilikum. Serviert mit duftendem Jasminreis.
Ingredients
Preparation method
Preparation & Cooking the Rice
Rinse the jasmine rice thoroughly under running water and cook in lightly salted water according to the package instructions.
Rinse the fish fillets under cold water, pat thoroughly dry with paper towels, and salt lightly. Then dust thinly on both sides with cornstarch – this creates an irresistibly crispy crust when frying.
Finely chop the garlic cloves. Deseed the chili pepper and cut it into fine strips. Wash the kaffir lime leaves and slice them into wafer-thin strips. Pick the basil leaves.
Chef's tip
For extra crispiness, dust the fish with cornstarch only right before placing it into the hot skillet.
If you prefer it traditionally spicier, you can add extra fresh bird's eye chilies (Prik Kee Noo) to the curry sauce.
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