Pla Raad Sauce Takrai (Baked Whole Fish)

Pla Raad Sauce Takrai

Pla Raad Sauce Dtakrai
(Baked Whole Fish Dressed with Lemongrass Sauce)


1 whole fish (medium size of any kind)
1/2 cup sliced lemongrass
20 red chili peppers (more or less as you prefer)
5 Thai white peppers
3 coriander roots (sliced)
5 cloves garlic
1/2 tsp. salt
2 tsp. fish sauce
1 tbsp. oyster sauce
2 tsp. lemon juice
1/4 cup stock
1 tbsp. olive oil

Cooking Instructions:

1. Clean the fish. Wipe the fish with paper towels.

2. Ground coriander roots, 2 cloves garlic, Thai white pepper, and salt altogether.

3. Spread it all over the fish. Leave the fish in refrigerator for 15 minutes.

4. Bake the fish at 350F for about 15 minutes.

5. Ground red chili peppers, lemongrass and 3 cloves garlic together.

6. Heat the pan and put olive oil. When the pan is hot, add paste from number 5 then stir-fry until it smells aromatic.

7. Add stock, fish sauce, oyster sauce. Mix well.

8. Now, dress the sauce over the baked fish. Serve with jasmine rice.

After you clean the fish very well, why is the fishy smell still there? I suggest that you should spread lemon juice all over the fish.Then, the fishy smell will go away.

Anyway, don’t put too much.

Many Thai food recipes use a lot of lemongrass because of its aromatic citrus flavor and health benefits. Especially Thai food: fish recipes, grill, bake or boil, lemongrass will help with fishy smells. It also helps cut down cholesterol and uric acid in the body which is better for your health. More than that, lemongrass has antibacterial and antifungal properties!

Thai food recipes have all kinds of herb ingredients in them. I will tell you more next time!

Sawasdee Ka - Joy

Thai Food Recipe: Bpla Raad Prik (Deep fried fish with 3 flavors sauce)

Bpla Raad Prik – Deep fried fish with 3 flavors sauce


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 had them fry it for me (free) :p  It was only 16 Baht (50 cents USD)!!! 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. 🙂

Sawasdee Ka - Joy

Shrimp Paste Dipping Sauce: Nam Prig Gapi













6 chilli peppers / add less if you don’t like spicy
1 tsp. sugar
2 tbsp. fish sauce
2 tbsp. lime juice
2 big tsp. shrimp paste
2-3 cloves of garlic
1 tbsp. sliced shallot
6-10 small eggplants
























Cooking Instructions:

1. In a mortar pound garlic, sugar, chili peppers. Add shallot and eggplants and hit them softly till the eggplants crack.
2. Add fish sauce, shrimp paste and lime juice. Mix it well. Garnish it with coriander leaves.
3. Serve this sauce with Cha-om omelet or soft boiled vegetables. Cucumber and long bean will be the best choice. 🙂












Thai Food E-Books!

Sawasdee Ka!

Revising Joy’s Ebooks now – ready in a few weeks!

If you don’t know what an e-book is, it’s simply a Word file with photos and nice formatting converted into an Adobe PDF format that you can read on your computer, PDA, phone, or maybe even your watch. It makes the files easy to read on electronic readers too – you may have heard about Microsoft’s and Amazon’s new readers. They are e-book readers designed specially for reading e-books.

We are giving away a sample PDF file of the first 11 pages of Joy’s Thai Food Recipe eBook below.

Joy’s Thai Food Recipe E-book Sample, 11 pages, fully illustrated, fully FREE! This is to give you an idea what you’re getting.

Please check back in a few weeks to see if we’re offering Joy’s latest two updated Thai Food Ebooks at that time!

Thank you!

Sawasdee ka, joy

Thai Isaan Sauce: Jaew Minced Plara

Thai Isaan Sauce: Jaew Plara

(Minced Fermented Fish Mixed in the Sauce)

Thai Isaan Sauce: Jaew Plara (Minced Fermented Fish Mixed in the Sauce)

5 red chili peppers
5 red onions
3 cloves garlic
1/2 cup cooked fermented fish
2 tbsp. fermented fish juice
1/4 tsp. sugar
1 cup fish meat (throw away the bone)
1 tbsp. lemon juice

pumpkin tree shoot
string bean
bamboo shoot

Cooking Instructions:

1. Roast or grill red chili peppers, onions and garlic in a hot pan until it smells aromatic.

2. Then, ground all of the together. Add fish, minced fermented fish, plara juice, sugar, lemon juice and fermented fish juice.

3. Put vegetables in boiling water until it is cooked. For green leave vegetables, we drop it in boiling water and take it out right the way. Then, immediatly soak it in a bowl of cold water. That will keep the same green color. Bamboo, eggplants and papaya usually take 3-5 minutes.

4. Serve the sauce with all kind of vegetables. 🙂