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Pla Rad Prik | Crispy Thai Fish with Chili Sauce
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25 min
Quick
Knuspr-Küche
Pla Rad Prik ist ein beliebter thailändischer Klassiker: Zartes Kabeljaufilet wird mit einer krossen Stärkekruste gebraten und mit einer fruchtig-würzigen, süß-scharfen Tamarinden-Chili-Sauce vollendet. Serviert mit duftendem Jasminreis ein exotischer Genuss in unter 30 Minuten!
Preparation method
Preparation & Cooking Rice
Thoroughly rinse the jasmine rice in a sieve with cold water until the water runs clear. Then bring to a boil in a pot with double the amount of lightly salted water, reduce the heat, cover, and let simmer on low heat for approx. 12–15 minutes.
Peel and finely chop the garlic cloves. Halve the red chili peppers lengthwise, deseed if desired, and slice into fine rings. Rinse the lime with hot water and cut in half. Wash the coriander, pat dry, and coarsely chop.
Rinse the cod fillet under cold water, pat very thoroughly dry with paper towels, and cut into approx. 4–5 cm pieces. Dredge the fish pieces evenly all over in cornstarch and gently tap off any excess starch.
Chef's tip
For an extra crispy crust, it is important to pat the fish completely dry before dredging it in starch. The starch absorbs residual moisture and ensures a delicate, paper-thin crispiness during frying.
Adjust heat to taste: If you prefer it milder, remove the seeds and white inner membranes of the chilies before chopping. For full Thai heat, you can also use spicy bird's eye chilies.
Ingredients
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