Whole crispy fish with chili sauce (Pla rad prik) from Thailand: The Beautiful Cookbook: Authentic Recipes from the Regions of Thailand by Panurat "Rut" Poladitmontri and Judy Lew and William Warren

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Notes about this recipe

  • RC.Gourmet on July 09, 2023

    This is a great dish (5*) - in both taste and presentation - which I have made many times with a wide variety of fish from whole red snappers, sea bass and even a whole turbot. Once, I was in Borough Market just before closing on a Saturday afternoon and my regular fish monger was making deals selling everything left (as at that time they wouldn't open again until the following Wednesday). He had a huge red snapper almost 60 cm long, I offered and got it for half price! Quickly calling friends, I organized a dinner party for 10 for that evening. My 70 cm fish kettle served as a fryer. For a more arranged in advance dinner party , I bought a turbot (full price) at Billingsgate Market 5 am the morning of the dinner, it also was about 60 cm from tip to tail, and used my turbotiere as a deep fryer. The trickiest bit with larger fish is turning them if not completely immersed in oil without injury to oneself and any helpers. Increase cooking time for bigger size!

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