- Prep Time: 10 min.
- Cook Time: 17 min.
- Yield: 2 servings
About Pla Rad Prik
I adore whole fish of any species. In Mexico, whole flounder and snapper are frequently grilled. In the Turks and Caicos Islands, lightly battered whole grouper is common, and in Thailand, whole catfish abound.
I won’t eat catfish around Bangkok; the water of Chao Praya, the central river, is too filthy. So for this traditional Thai dish, I found a beautiful whole flounder.
One fish of this size makes a perfect dinner for two. This recipe is remarkably reminiscent of the meal I had at Coco Bistro in Providenciales, TCI.
Ingredients
- 1 whole flounder, about 1.5–1.75 pounds, cleaned
- 1 tablespoon of white rice wine
- 1/2 cup flour
- 1 quart peanut or grapeseed oil
Relish:
- 3 tablespoons of grapeseed or olive oil
- 6 garlic cloves, smashed
- 1/2 green bell pepper, sliced lengthwise
- 1/2 red bell pepper, sliced lengthwise
- 1/2 yellow onion, sliced into 1/2 moons
- 4 Thai red chilis, sliced lengthwise
- 20 cilantro leaves
- 10 Thai basil leaves
- 1/4 cup fish sauce
- 2 tablespoons of sugar
Instructions
- Check the fish’s tail, mouth, and eyes for any debris. Cut three diagonal slits, right to the bone, on each side of the fish. Sprinkle with the rice wine and dredge the fish in flour, making sure to shake off the excess.
- In a large deep fryer or wok, heat the peanut oil to 350ºF (180ºC) and gently drop in the fish. Fry until the fish is crisp, about 5–6 minutes per side. Meanwhile, make the topping.
- In a medium-sized skillet, over medium-high heat, warm the oil.
- Add all the other ingredients except for the basil, and cook until the vegetables are soft, about 5 minutes.
- When the fish has cooked, remove it from the oil with a spoon, drain off excess oil, and place it on a serving platter.
- Spoon the bell pepper relish over the fish and garnish with the Thai basil.
- Serve with steamed Thai basmati rice. Extra fish sauce on the side is recommended, together with a drop or two of Sriracha (See-rah-CHA), the spicy chili sauce that is named after the Thai island from which it comes.
- Serve immediately with white wine, sake, or lager beer. Our favorite Thai beer is Chang.
