Thai Country Style Fish Pla Nai Suan Rot Det
Indulge in the bold, harmonious flavors of **Thai Country Style Fish Pla Nai Suan Rot Det**, a classic dish that perfectly balances sweet, sour, and spicy notes. This authentic Thai recipe features a whole freshwater fish, such as pla nai or tilapia, fried to a golden, crispy perfection, and drenched in a luscious sauce made with tamarind concentrate, fish sauce, and palm sugar. Aromatic garlic and shallots, along with fiery bird's eye chilies, infuse the dish with irresistible depth, while fresh coriander and lime wedges add a vibrant finishing touch. Served alongside steamed jasmine rice, this restaurant-worthy dish showcases the rustic elegance of Thai countryside cooking, making it a must-try for lovers of authentic Thai cuisine. Perfect for an impressive dinner, it’s a feast for both the taste buds and the eyes!
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Recipe Information
Ingredients
- 1 medium (about 600-800g) Whole freshwater fish (pla nai or tilapia)
- 500 ml Oil for frying
- 3 cloves Garlic
- 5 pieces Bird's eye chilies
- 2 tablespoons Tamarind concentrate
- 2 tablespoons Fish sauce
- 3 tablespoons Palm sugar
- 2 tablespoons Water
- 2 pieces Shallots (sliced thinly)
- 2 tablespoons Fresh coriander leaves
- 4 pieces Lime wedges
Instructions
Clean the fish thoroughly by removing scales, innards, and rinsing it well under cold water. Pat it dry with paper towels.
Score both sides of the fish with diagonal cuts to ensure even cooking and better absorption of flavors.
Heat the oil in a wok or deep frying pan over medium-high heat until shimmering.
Carefully slide the fish into the hot oil. Fry for about 5-7 minutes on each side, or until the skin is crispy and golden brown. Use a slotted spoon to carefully remove the fish and place it on a paper towel-lined plate to drain excess oil.
In a separate pan, heat 1-2 tablespoons of the leftover frying oil over medium heat. Add finely minced garlic and sliced shallots, and stir-fry until aromatic and golden brown.
Add tamarind concentrate, fish sauce, palm sugar, and water to the pan. Stir well to combine and simmer for 2-3 minutes, until the sauce thickens slightly.
Finely chop the bird's eye chilies (adjust the amount to taste) and add them to the sauce. Stir and simmer for another minute.
Place the crispy fried fish on a serving platter and pour the sweet, sour, and spicy sauce evenly over the fish.
Garnish with fresh coriander leaves and serve with lime wedges on the side.
For an authentic experience, serve with steamed jasmine rice to soak up the delicious sauce.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.8 g | 336% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 28.7 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 17.5 mcg | 87% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
