Deep-fried whole fish (Plaa thawt lat phrik) from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker and J. J. Goode

  • cilantro
  • tempura batter mix
  • rice bran oil
  • Asian shallots
  • cilantro roots
  • Thai red chiles
  • tamarind water
  • Thai fish sauce
  • white rice flour
  • whole tilapia

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute palm oil for rice bran oil, and whole porgy or red snapper for tilapia.

  • Delys77 on April 16, 2014

    The sauce for this is delicious. I didn't have any tamarind water so I went with half paste and half water. The fish itself was very tasty, but I did find it a bit challenging to eat. Our fish was meant for two and was a little over 1 lb, but this left fairly little meat, I would say 2 lbs is the minimum. That said, might be hard to find a vessel to cook a fish that big.

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