Pla Sam Rod

Pla Sam Rod is a traditional Thai dish featuring deep-fried whole fish topped with a tangy, sweet, and spicy sauce from tamarind, palm sugar, fish sauce, and Thai chilies. Celebrated for its bold flavors and vibrant colors, this dish appeals to seafood lovers and fans of Thai cuisine. The crispy fish pairs seamlessly with the flavorful sauce, creating a harmonious balance of textures and tastes that will delight the palate. This combination of crispy fish and zesty sauce offers a delightful culinary experience that captures the essence of Thai cooking.

Ingredients

• 2 whole red snapper, gutted and scaled
• 1/2 cup cornstarch
• 1 cup vegetable oil
• 4 cloves garlic, minced
• 3 Tbsp tamarind paste
• 2 Tbsp fish sauce
• 2 Tbsp palm sugar
• 4 pieces Thai chilies, chopped
• 1 bunch cilantro leaves

Instructions

1. Score the fish on both sides and dredge in cornstarch, ensuring an even coating.
2. Heat the vegetable oil in a pan over medium heat until hot. Fry the fish until crispy and golden on both sides, about 6 to 8 minutes per side. Drain on paper towels.
3. In a separate pan, sauté the minced garlic over medium heat until fragrant, about 1 minute.
4. Add the tamarind paste, fish sauce, palm sugar, and chopped Thai chilies to the pan. Stir well to combine.
5. Simmer the sauce over low heat until it thickens slightly, about 5 minutes.
6. Pour the thickened sauce evenly over the fried fish.
7. Garnish with cilantro leaves before serving.

Keywords: Dinner, Seafood, Spicy, Tangy, Crispy

Spice Rack: Garlic, Thai Chilies, Cilantro

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---