Thai Food Recipe: ปลาราดพริก Bpla Raad Prik (Deep fried fish with 3 flavors sauce)
ปลาราดพริก Bpla Raad Prik (Deep fried fish with 3 flavors sauce)
ปลาราดพริก
Bpla Raad Prik
(Deep fried fish with 3 flavors sauce)
Prepare:
1 tilapia (or any kind of fish you like)
4 tbsp. sliced red onion
2 tbsp. roughly cut garlic
3 tbsp. cut chili pepper (more or less as you like)
4 big size chili peppers
(remove the seeds and ground finely, this pepper will help with color)
3 coriander roots
2 tbsp. palm sugar
3 tbsp. fish sauce
4 tbsp. concentrated tamarind juice
1 tbsp. tapioca flour
2 cups vegetable oil
Cooking Instructions:
1. Scrape the scales off, cut the stomach and remove the inside part, make stripe the whole fish and clean again. Wipe the fish with kitchen towels.
2. Heat the pan, use high volume. Add vegetable oil. Wait until the oil is very hot and then lower it to medium. Deep fried whole fish in vegetable oil until it is crunchy.
3. Remove from the pan when it’s cooked.
4. Next, in a small bowl we will make the sweet and sour sauce. Mix concentrated tamarind juice, palm sugar, fish sauce all together. Taste the sauce and make it 3 flavors (sour, sweet, salty). Mix tapioca flour with 1 tbsp. water then add into the sauce.
5. Boil the sauce on low heat until it get thick. Remove from the stove.
6. After that, in a small pan, add 2 tbsp. vegetable oil. When it’s hot add onion, chili peppers and coriander roots. Stir-fry for 30 seconds.
7. Then, add the sauce from step 4 and mix well. Turn off the fire.
8. Place lettuce on a big plate. When the fried fish cool off, put it on the lettuce. Arrange sliced tomatoes and cucumbers on a side and dress 3 flavors sauce on top of the fish. Serve with jasmine rice.
This recipe is very easy. I got one fresh Tilapia from Tesco Lotus and have them fried it for me (free) :p It was only 16 Baht!!! I’m so excited to get it that cheap. Haha Anyway one fish was enough for me because my husband doesn’t like anything fried.
In Thailand, we fry the fish so crunchy that we will be able to eat the bone and head. I don’t eat the head but some people do. 
Thai Food Recipe: Southern Style Fish Soup
แกงไตปลา Gang Tai Pla (Southern Style Fish Soup with Fermented Fish’s Stomach)
แกงไตปลา
Gang Tai Pla
(Southern Style Soup with Fermented Fish’s Stomach)
Prepare:
1 cup Fermented Fish’s Stomach
1 cup grilled fish (tuna or saba)
1/2 cup potato slice to a dice size
1 cup bamboo
3 pieces kaffir lime leaves
1 tbsp. Shrimp paste
Prepare Paste:
1 handful dried chili pepper
2 tbsp. sliced cumin
2 tbsp. sliced galingale
1 tbsp. minced lemon grass
2 cloves garlic
1 tbsp. kaffir lime skin
1 tbsp. black pepper
2 red onions
Eggplant, long bean, wing bean (as much as you like)
Cooking Instructions:
1. Ground the paste ingredients altogether. If you don’t want to get strong muscle, blender is your choice. Not that I don’t want to have a strong arm by using a stone mortar and pestle, I’m too lazy. Anything related to exercise, I would say NO.
2. When you have it already blended, remove to a bowl and take 1 big tablespoon for our cooking. Keep the rest in the fridge to cook next time.
3. With that 1 big tablespoon, mix it with shrimp paste. Add little bit of water to make it mix well.
4. Boil Fermented Fish’s Stomach on medium heat, add 1 cup of water. Leave it is boiling for 10 minutes and then put the pot away from the stove.
5. Pour cooked Fermented Fish’s Stomach into the filter, keep the juice and throw away the bad part.
6. Now, boil the juice we have on medium fire again. Add the paste from step 3.
7. Add potato, bamboo, Eggplant cook for 10 minutes then add long bean and wing bean.
8. Next, add grilled fish and quick stir. If the water gets too dry, you can add more but don’t make it too much. Then turn off the fire. Throw kaffir lime leaves on top when you serve the food.
You can have this salty southern style soup with noodle or hot jasmine rice!
It is my favorite southern recipe!
Thai Food Recipe: Pla Som (Sour Fish)
Sour Fish in Thai, Pla Som!
Pla Som!
ปลาส้ม
Prepare:
1 fish of any kind (tilapia is recommended) scraped and clean very well
(Carp or cyprinid is the other choices) but any Fatty fish is the best.
1 tbsp. sea salt
1 cup steamed rice
6 cloves garlic (minced)
1 tbsp. rice flour
1 egg (beat)
1/2 cup sliced red onion or minced garlic (fried)
4 kaffir lime leaves (fried)
4 dried chili peppers (fried)
water
plastic bag
plastic container
Cooking Instructions:
1. Mix rice flour with water and clean the fish with it.
2. Clean inside the mouth and stomach really well.
3. Soak steamed rice in the water and drain it.
4. Put clean fish in a big bowl and sprinkle the salt all over the fish. After that, add minced garlic, steamed rice and mix it altogether.
5. Tuck the rice into the fish mouth and stomach. Then put the fish in a plastic bag and seal it.
6. Store the fish in plastic container and seal very well. Leave the fish outside refrigerator at the room temperature for 3 days.
7. On the forth day, move it into the fridge.
8. It should be sour about this time.
9. Remove all the rice that cover the fish but leave some of it inside the stomach.
10. The smell is going to be very smelly for someone but I know for Thais, we are going to finish 2 plates of rice with this recipe.
11. Dip the fish into a bowl of beaten egg then fry on medium heat while the vegetable oil is hot.
12. When you serve it, dress the fish with fried onion, fried garlic, fried chili peppers and fried kaffir lime leave. (Squeeze 1 piece of lemon if it is not sour enough)
Serve with steamed rice or sticky rice.
If the place where you live is usually cold, you should leave it in room temperature for a longer time, maybe 5 days. Make sure the fish was really clean before to process the preservation, or you will get rotten fish as a result.
In Yasothon, where I lived when I was 11, they produce the Pla Som as the main product for the whole province. If there is anybody wants to buy it, they know Pla Som from Yasothon is the best.
I don’t like the kind of preserved fish they made from carp. It has too many bones and really destroyed my appetite. Me and my grandma, we love the fish with fatty stomachs.
Not so healthy!
Phad Cha Talay (Spicy Seafood Stir Fry)
Spicy Seafood Stir-Fry in Thai, Phad Cha! Talay
Phad Cha! Talay
Spicy Seafood Stir-Fry
ผัดฉ่าทะเล
Prepare:
1/4 cup sea mussel
1/4 cup cooked cockle (throw away the shell)
1/2 cup cut squid (score the squid and soft boiled)
1/4 cup shrimp (peeled, de-veined, soft boiled)
5 pieces snapper (cut to bite size and boil)
2 bunches pepper corn
1 tbsp. minced chili pepper
1 tbsp. minced garlic
2 tbsp. sliced galingale
2 tbsp. chili paste for Tom Yum
1 tbsp. cut yellow or red sweet pepper
1 group scallion (cut 1 inch)
1/2 cup basil
1/2 tbsp. sugar
1 tbsp. oyster sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil
Cooking Instructions:
1. Heat the pan start on low flame and add vegetable oil. Wait until it’s hot then fry minced garlic.
2. When the garlic smell aromatic, increase the flame. Add chili pepper, galingale, pepper corn, followed by squids, shrimp, snapper, cockles and sea mussel.
3. Mix well. Now, add fish sauce, oyster sauce, sugar, chili paste for Tom Yum.
4. Quick stir and then add sweet pepper, scallion and basil. Turn off the fire.
ผัดฉ่าทะเล is what I always order at the restaurant. With this recipe, I really like squid so I add a lot.
You can always add more or cut out the ones you don’t like.
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