Pla Sam Rod (Fried Fish with 3 Flavors Sauce)
Pla Sam Rod (Fried Fish with 3 Flavors Sauce)
Savor this quick and easy seafood recipe by Max Wittawat from Home Cooked: Thailand
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 30 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
  • 1 whole Grouper, cleaned (500-600g)
  • 1 litre Canola oil for deep frying
  • 5 cloves Thai small Garlic
  • 2 pieces Coriander root
  • 3 Red Finger Chilli pepper, diagonally cut
  • 3 Yellow Finger Chilli pepper, diagonally cut
  • ¼ cup Fish sauce
  • ½ cup Tamarind paste
  • ½ cup Palm sugar
  • ¼ cup Coriander sprigs
  1. Score the fish, sprinkle some salt on both side of the fish. Fry fish in hot oil until crispy then place it on serving plate
  2. To make the sauce, in a mortar, pound garlic and coriander root with pestle until rough paste forms, add red and yellow finger chilli peppers and use pestle to break down a little bit
  3. Heat 2 tablespoons of oil in a pan, add the paste and stir fry until fragrant. Add fish sauce, tamarind paste, palm sugar. Reduce until the sauce is thick and remove from the heat
  4. Place the fish on serving plate. Pour the sauce over the fish and garnish with coriander sprigs on top

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