Pla Pad Ped Recipe

Prepare fish

Pat the cleaned whole fish dry with paper towels inside and out. Make 3–4 diagonal slashes on both sides about 1/2" deep to allow even cooking and flavor penetration. Rub 1 tsp sea salt and 1 tsp white pepper over the fish and inside the cavity. Let sit for 10 minutes.

Coat fish

Combine the all-purpose (or rice) flour and cornstarch in a shallow dish. Dredge the fish lightly in the flour mixture, shaking off excess so the coating is thin and even. This creates a crispy exterior.

Deep fry fish

Heat the neutral oil in a deep skillet or wok to 180°C (350°F). You need enough oil to submerge at least half the thickness of the fish; for fully deep-frying, use enough to cover the fish. Carefully lower the fish into the hot oil and fry 6–8 minutes per side depending on thickness, or until the skin is deep golden brown and the flesh flakes easily. Maintain oil temperature near 170–180°C by adjusting heat. Transfer the fried fish to a wire rack or plates lined with paper towels to drain.

Prepare aromatics

While the oil heats or immediately after removing the fish, heat 2 tbs vegetable oil in a separate large skillet or wok over medium heat. Add the sliced shallots and garlic and stir-fry 1–2 minutes until fragrant and lightly golden.

Add chilies, lemongrass and leaves

Add the sliced red and green chilies, sliced lemongrass, and torn kaffir lime leaves. Stir-fry 1–2 minutes until the lemongrass softens and chilies become aromatic.

Make the sauce

Add the tamarind concentrate, fish sauce, light soy sauce, palm sugar, and 1/4 cup water (or stock). Stir to dissolve the sugar and bring to a gentle simmer. Taste and adjust balance: add more palm sugar if too sour, more fish sauce if too mild, or a squeeze of lime for brightness. Simmer 2–3 minutes until the sauce slightly thickens.

Finish sauce with basil

Turn off the heat and stir in the Thai basil leaves so they wilt in the residual heat. This preserves their aroma.

Place the fried fish on a serving platter. Spoon the hot spicy sweet-tangy sauce evenly over the fish, making sure some aromatics and sliced chilies are distributed across the fish and in the slashes for flavor penetration.

Garnish with cilantro leaves and lime wedges. Serve immediately with steamed jasmine rice so the crispy skin and sauce are enjoyed hot.