Pla Sam Rod Recipe
Crispy whole red snapper topped with onion, bell pepper and sweet chili sauce
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Ingredients
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Fish
Vegetables
Sauce
Method
Preparing the Fish
- 1
Clean the Snapper
Rinse the whole red snapper under cold water and pat it dry with paper towels. Make sure to remove any scales or entrails if not done already.
- 2
Season the Fish
Rub the inside and outside of the fish with salt and black pepper evenly.
- 3
Coat with Flour
Dredge the fish in rice flour, ensuring it is thoroughly coated on all sides. Shake off any excess flour.
Frying the Fish
- 4
Heat Oil
In a large deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Fish
Carefully place the coated snapper into the hot oil. Fry for about 8-10 minutes on each side, or until the fish is golden brown and crispy. Use a slotted spatula to turn the fish carefully.
- 6
Drain Excess Oil
Once cooked, remove the snapper from the oil and place it on a plate lined with paper towels to drain any excess oil.
Preparing the Vegetables
- 7
Slice the Vegetables
While the fish is frying, slice the onion and bell pepper into thin strips.
Serving
- 8
Assemble the Dish
Place the fried snapper on a serving platter. Top with sliced onion and bell pepper. Drizzle sweet chili sauce over the top.
- 9
Garnish
Sprinkle fresh cilantro on top for garnish before serving.
