Pla Lard Prig Recipe
Red snapper in a crispy batter smothered in lightly caramelized garlic, sautéed with onions and peppers. Flavoured with our signature sweet and sour chilli sauce. Garnished with fresh Thai basil leaves. Served with rice and our napa cabbage soup in chicken broth.
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Ingredients
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Fish and Vegetables
Batter
Sauce
For Serving
Method
Preparation
- 1
Prepare the Batter
In a bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually add cold water, whisking until smooth. Set aside.
- 2
Prepare the Vegetables
Slice the onion and bell peppers into thin strips. Mince the garlic cloves.
Cooking the Fish
- 3
Fry the Fish
Heat oil in a deep frying pan over medium-high heat. Dip the red snapper fillets in the batter and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Making the Sauce
- 4
Sauté the Vegetables
In a separate pan, heat a tablespoon of oil over medium heat. Add minced garlic, sliced onion, and bell peppers. Sauté until onions are translucent and peppers are tender.
- 5
Combine Sauce Ingredients
Add the sweet chili sauce, soy sauce, and lime juice to the sautéed vegetables. Stir to combine and let simmer for 2-3 minutes.
Final Touches
- 6
Combine and Serve
Place the fried fish on a serving plate, pour the sautéed vegetable and sauce mixture over the top, and garnish with fresh Thai basil leaves. Serve with cooked rice and napa cabbage soup made with chicken broth.
