Ingredients with Measurements:
- 1 lb. whole fish (tilapia or catfish)
- 1/2 cup pla ra (fermented fish sauce)
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or tongs for removing fish from oil
Step-by-step instructions:
1. Clean and gut the fish, removing the head and tail. Cut slits into the fish on both sides to help it cook evenly.
2. In a shallow dish, mix together the flour, cornstarch, salt, black pepper, garlic powder, and paprika.
3. Heat vegetable oil in a deep fryer or large pot to 375°F.
4. Dip the fish into the flour mixture, coating it evenly on both sides.
5. Carefully place the fish into the hot oil, frying for 5-7 minutes on each side until golden brown and cooked through.
6. Remove the fish from the oil with a slotted spoon or tongs, and place it on a paper towel-lined plate to drain excess oil.
7. In a small bowl, mix together the pla ra and a splash of water to thin it out.
8. Serve the fried fish with the pla ra sauce on the side for dipping.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-14 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Protein: 30g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 0g
Substitutions for ingredients:
- Instead of tilapia or catfish, you can use any firm white fish such as cod or haddock.
- If you don't have pla ra, you can substitute with regular fish sauce.
Variations:
- Add chopped fresh herbs such as cilantro or parsley to the flour mixture for added flavor.
- Serve the fried fish with a side of steamed rice and stir-fried vegetables for a complete meal.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy exterior.
- Pat the fish dry with paper towels before coating it in the flour mixture to help it adhere better.
- Use a slotted spoon or tongs to carefully flip the fish in the hot oil to prevent splatters.
Storage instructions:
- Pla ra sauce can be stored in an airtight container in the refrigerator for up to 1 month.
- Fried fish is best served immediately, but can be stored in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat fried fish, place it in a preheated oven at 350°F for 10-12 minutes until heated through.
Presentation ideas:
- Serve the fried fish on a bed of lettuce or cabbage leaves for added color and texture.
Garnishes:
- Garnish with sliced green onions or chopped peanuts for added flavor and crunch.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the fish is not crispy, make sure the oil is hot enough before frying.
- If the fish is overcooked, reduce the frying time or lower the oil temperature.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use caution when frying with hot oil to prevent burns.
Food history:
- Pla ra is a traditional fermented fish sauce commonly used in Thai and Lao cuisine.
Flavor profiles:
- Salty, savory, and slightly tangy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Thai