Pla kapong tod nam pla
Fried sea bass with fish sauce
ปลากะพงทอดน้ำปลา (pla kaphong thot nam pla) — whole crisp fried sea bass with fish-sauce glaze
Seafood restaurants on the jetties of Krabi, Trang and Hua Hin bring this out whole on a long platter, its scored sides fanned open and crackling, as the centrepiece of a shared table. The skin and fins fry so crisp you can eat them, while the flesh inside stays moist and sweet; a sticky glaze of fish sauce and palm sugar goes over at the last minute. It is salty-sweet rather than spicy, so it sits happily beside a sour green mango salad, a hot curry and plenty of jasmine rice. Chef's tip: dry the fish thoroughly with kitchen paper, inside the cuts too, and leave it uncovered in the fridge for 30 minutes if you can; dry skin is crisp skin and spits far less.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 3
Ingredients
For the fish
- 1 whole sea bass700–800 g, scaled and gutted
- ½ tsp salt
- ½ tsp ground white pepper
- 2 tbsp rice flour
- 4 ¼ cups vegetable oilfor deep-frying
For the glaze
- 4 tbsp fish sauce
- 2 tbsp palm sugargrated
- 2 tbsp water
To serve
- 2 tbsp crispy fried garlic (optional)
- 1 tbsp fresh coriander (optional)leaves
- 1 long red chilli (optional)thinly sliced
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Method
0/8 doneStep 1: Rinse 1 whole sea bass inside and out, then pat it very dry with kitchen paper. On a board kept for raw fish, cut 3 deep diagonal slashes on each side, right down to the bone, so it cooks evenly.
Step 2: Rub ½ tsp salt and ½ tsp ground white pepper all over and into the cuts, then dust the fish lightly with 2 tbsp rice flour, shaking off the excess.
Step 3: Heat 4 ¼ cups vegetable oil in a large wok over a medium-high heat to 350°F (a cube of bread browns in 30 seconds). The oil should come at least halfway up the fish.
8 minStep 4: Lower the fish in gently, tail end away from you, using a wide spatula. Fry without moving it for 3 minutes, then baste the top with hot oil and keep frying for 4–5 minutes more until the underside is deep golden and rigid. A common mistake is nudging it too soon: the skin tears and sticks.
8 minStep 5: Turn the fish carefully with two spatulas and fry the second side for 6–7 minutes until crisp and deep golden. Check at the thickest point by the backbone: the flesh must be opaque and flake easily from the bone (145°F / 145 °F).
7 minStep 6: Lift the fish out, let the oil drip off and drain it on a rack for 2 minutes.
2 minStep 7: Meanwhile, simmer 4 tbsp fish sauce, 2 tbsp palm sugar and 2 tbsp water in a small pan over a medium heat for 2–3 minutes until it thickens to a light syrup that coats a spoon.
3 minStep 8: Set the fish on a warm platter, spoon the hot glaze over just before serving so the skin stays crisp, and scatter with crispy garlic, coriander and chilli.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 23 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pla kapong tod nam pla take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fish sauce?
- Soy sauce with a squeeze of lime (vegetarian).
- What can I use instead of palm sugar?
- Caster sugar, same amount.
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