Thai > Seafood

Naam Plaa Krob (Crispy Fish Sauce) Recipe

Ingredients with Measurements:
- 1 cup fish sauce
- 1 cup sugar
- 1 cup water
- 1 cup cornstarch
- Vegetable oil for frying

Special equipment needed:
- Deep fryer or large pot for frying
- Whisk
- Slotted spoon

Step-by-step instructions:

1. In a medium saucepan, combine fish sauce, sugar, and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved.

2. Increase heat to high and bring the mixture to a boil. Reduce heat to low and let simmer for 10-15 minutes, or until the mixture has thickened and reduced by about half.

3. Remove the saucepan from heat and let cool for 5-10 minutes.

4. In a shallow bowl, whisk together cornstarch and 1/2 cup of the cooled fish sauce mixture until smooth.

5. Heat vegetable oil in a deep fryer or large pot to 375°F.

6. Dip each piece of fish into the cornstarch mixture, coating evenly.

7. Carefully place the coated fish into the hot oil and fry until golden brown and crispy, about 2-3 minutes.

8. Use a slotted spoon to remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.

9. Serve hot with the remaining fish sauce mixture as a dipping sauce.


- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature for frying: 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 400
- Fat: 5g
- Carbohydrates: 85g
- Protein: 5g

Substitutions for ingredients:
- Instead of fish sauce, you can use soy sauce or Worcestershire sauce.
- Instead of sugar, you can use honey or agave nectar.
- Instead of cornstarch, you can use all-purpose flour or rice flour.

Variations:
- Add chopped garlic or ginger to the fish sauce mixture for extra flavor.
- Use different types of fish, such as tilapia or catfish.
- Add chopped scallions or cilantro to the dipping sauce.

Tips and tricks:
- Make sure the fish is completely dry before coating in the cornstarch mixture to ensure a crispy texture.
- Use a slotted spoon to remove any excess cornstarch from the fish before frying.
- Fry the fish in small batches to prevent overcrowding in the fryer or pot.

Storage instructions:
- Store any leftover fish sauce in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
- To reheat the fish, place in a preheated oven at 350°F for 5-10 minutes, or until heated through and crispy.

Presentation ideas:
- Serve the fish on a bed of lettuce or cabbage leaves for a decorative touch.
- Garnish with chopped scallions or cilantro.

Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.

Suggested side dishes:
- Thai cucumber salad
- Stir-fried bok choy
- Coconut rice

Troubleshooting advice:
- If the fish sauce mixture is too thick, add a little more water to thin it out.
- If the fish is not crispy, increase the heat of the oil or fry for a longer period of time.

Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use caution when frying with hot oil to prevent burns.

Food history:
- Naam Plaa Krob is a popular Thai dish that originated in the central region of Thailand.

Flavor profiles:
- Salty, sweet, and crispy.

Serving suggestions:
- Serve as an appetizer or main dish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Thai

Taste: Spicy, Sour, Salty, Tangy, Umami