Authentic Thai Pla Sam Rod Recipe: Deep Fried Fish in Three Flavoured Sauce

Ingredients

  • 600g of Whole Sea Bass
  • 1 cup of All Purpose Flour for dusting
  • 2 cups of Vegetable Oil for deep frying
  • 1 tablespoon of Garlic, minced
  • 2 tablespoons of Red Chili, chopped
  • 3 tablespoons of Tamarind Paste
  • 3 tablespoons of Fish Sauce
  • 3 tablespoons of Palm Sugar
  • 1/4 cup of Water
  • Fresh Coriander for garnish

Steps and instructions

  1. Clean the sea bass and pat dry with a kitchen towel. Score the fish with few slits.
  2. Heat the vegetable oil in a large frying pan or wok over medium heat.
  3. While the oil is heating up, dust the sea bass with the all purpose flour, making sure it's fully coated.
  4. Carefully lay the sea bass in the hot oil, and fry until the fish turns golden brown on both sides. Once done, remove from the oil and set aside on a plate lined with paper towels.
  5. In a separate pan, sauté the garlic and red chilli over medium heat until fragrant.
  6. Add the tamarind paste, fish sauce, palm sugar and water into the pan. Stir well and bring the sauce to a simmer.
  7. Continue simmering until the sauce thickens, then remove from heat.
  8. Place the fried sea bass onto a serving plate and pour the sauce all over the fish.
  9. Garnish with fresh coriander before serving.

Tools for making

Recipe variations

  • Use cornstarch instead of all-purpose flour for a lighter and crispier crust.
  • Try using different types of fish such as red snapper, tilapia, or trout.
  • For a vegetarian version, replace the fish with tofu or tempeh.
  • Add sliced bell peppers, onions, or carrots to the sauce for extra flavor and texture.
  • Experiment with different levels of spiciness by adjusting the amount of red chili used.
  • Include other herbs and spices such as lemongrass, ginger, or Thai basil to enhance the flavors.
  • For a healthier option, bake the fish instead of deep frying it.
  • Replace the tamarind paste with lime juice for a tangier taste.
  • Try using brown sugar or honey instead of palm sugar.
  • Garnish with chopped peanuts or sesame seeds for added crunch.

Recipe overview

Indulge in the rich flavors of Thai cuisine with this authentic Pla Sam Rod recipe. Pla Sam Rod, also known as Thai sweet and sour whole fish, is an irresistible dish that combines the sweetness of palm sugar, the tanginess of tamarind, and the spiciness of red chili. This recipe walks you through how to perfectly deep fry a whole sea bass until it's golden brown and crispy, then smother it in a homemade sweet and sour sauce. This dish is not only visually stunning, but also packed full of flavor. It's sure to impress at any dinner party or family gathering. Enjoy this Thai classic with a bowl of warm jasmine rice for a complete and satisfying meal.

Common questions

  1. Can I use a different type of fish for this recipe? Yes, you can use other types of whole fish such as snapper or tilapia as a substitute for sea bass.
  2. Is there a vegetarian alternative for this recipe? Yes, you can try using firm tofu or tempeh instead of fish to make it vegetarian-friendly. Simply follow the same steps for frying and prepare the sauce accordingly.
  3. Can I adjust the level of spiciness in this dish? Certainly! You can increase or decrease the amount of red chili according to your preferred level of spiciness. Adjust it to your taste.
  4. What can I serve with Pla Sam Rod? Pla Sam Rod goes well with steamed rice as a main dish. You can also serve it with a side of stir-fried vegetables or a refreshing Thai salad.
  5. Can I make the sauce ahead of time? Yes, you can prepare the sauce in advance and store it in the refrigerator. When you're ready to serve, simply reheat the sauce and pour it over the fried fish.
  6. Can I use a different sweetener instead of palm sugar? If you don't have palm sugar, you can replace it with brown sugar or coconut sugar. Keep in mind that the flavor may vary slightly.

Serving dishes and utensils

  • Frying Pan - A large frying pan or wok is needed for deep frying the sea bass.
  • Kitchen Towel - Use a kitchen towel to pat dry the sea bass before frying.
  • Paper Towels - Line a plate with paper towels to absorb excess oil from the fried sea bass.
  • Spatula - A spatula will come in handy for flipping the sea bass while frying.
  • Saucepan - Use a saucepan to sauté the garlic and red chilli and simmer the sauce.
  • Stirring Spoon - A stirring spoon is needed to mix and stir the sauce while simmering.
  • Serving Plate - Transfer the fried sea bass onto a serving plate for presentation.
  • Fresh Coriander - Fresh coriander leaves are used as a garnish for the Pla Sam Rod.

Origin stories

Pla Sam Rod, or Three Flavoured Fish, is a classic dish hailing from the culinary traditions of Thailand. Its name stems from the three key flavours that dominate Thai cuisine: sweet, sour, and spicy. This delightful balance of taste is a testament to the Thai people's intricate understanding of food and their ability to create a harmonious blend of contrasting flavours. Frying the fish until crispy and then draping it in a rich sauce makes it a favorite in the marketplaces along the bustling streets of Bangkok. This dish epitomizes the quintessential Thai eating experience—bold, complex, and utterly compelling.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.