Description
This Pla Rad Prik Salmon easy version brings that classic Thai sweet and spicy sweet chili sauce together with crispy pan-fried fish you can make at home any night of the week!
Ingredients
For the Salmon
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4–6 salmon fillets
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1/2 tsp salt
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1/2 cup cornstarch
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2–3 tbsp neutral oil
For the Sweet and Spicy Pla Rad Prik Chili Sauce
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1 tbsp oil
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6 garlic cloves, minced
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2 tbsp cilantro stems, minced
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1 tsp white pepper powder
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1 shallot, diced
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3–6 Thai bird’s eye chilies, minced
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1 tsp paprika
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2–3 tbsp tamarind paste
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3 tbsp fish sauce
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1/3 cup palm sugar or brown sugar
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1/4 cup water
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Chopped cilantro
Instructions
Pat the fish very dry with a paper towel so it crisps well. Sprinkle all the fish with 1/2 tsp salt, then dredge it in about 1/2 cup cornstarch, coating both sides really well. It might look like a lot of cornstarch, but that good, even layer is what gives you that beautiful crispy crust. You may have some extra cornstarch left on the plate, and that’s totally fine.
Heat 2–3 tbsp oil in a large cast iron pan or skillet over medium-high heat. Add the fish and cook for 3–4 minutes per side, until golden, crispy, and flaky in the center. Set aside.
For the air-fryer, we like to cut the salmon into cubes and coat them lightly in cornstarch so they turn into little crispy salmon bites my kids love, but you can keep the fillets whole if you prefer.
Add the cornstarch-coated salmon to the air-fryer basket, spray lightly with oil, and air-fry at 400°F for 8–10 minutes, flipping halfway, until the edges are crispy.
Pound the 6 peeled garlic cloves in a mortar and pestle until they’re a paste. Add the 3–6 Thai bird’s eye chilies and pound again, then add the 2 tbsp cilantro stems and keep pounding until everything is smooth and fragrant. Mix in 1 tsp white pepper powder and 1 tsp paprika at the end.
If you don’t have a mortar and pestle, no worries. Use a mini chopper or small food processor to blend the garlic, chilies, and cilantro stems into a rough paste.
In a small pot over medium-high heat, warm 1 tbsp oil and add the 1 diced shallot. Sauté for about 2 minutes until soft and fragrant.
Stir in the garlic–chili–cilantro paste along with 2–3 tbsp tamarind paste, 3 tbsp fish sauce, 1/3 cup palm sugar or brown sugar, and 1/4 cup water. Let the sauce simmer for about 2 minutes until it turns glossy.
If the sauce looks too thick, add a splash of water until it becomes pourable. Thai Hubby likes ours a little thinner, so I often add an extra tablespoon or two. If you prefer a thicker glaze, leave it as is.
Taste and adjust. Add more tamarind for tang, more sugar for sweetness, or more fish sauce for savoriness.
Place the crispy fish on a plate and spoon the warm Pla Rad Prik sauce over the top. Sprinkle with cilantro and serve with jasmine rice.
Notes
Additions and Substitutions
- Salmon substitute: Tilapia, cod, or snapper.
- Tamarind paste substitute: The same amount of rice vinegar.
- Thai chili substitute: Spur chilies or jalapeños for milder heat, or fresh cayenne peppers or serrano chiles for similar heat.
- Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
- Corn starch substitute: Tapioca starch or flour.
- Shallot substitute: Red onion.
Tips for the Best Pla Rad Prik
- Dry the fish well for the crispiest crust.
- Use enough oil so the fish browns evenly.
- Taste & tweak the sauce until it hits that sweet-tangy-spicy balance you love.
- Make extra sauce if you love drizzling it on rice or veggies!
- Prep Time: 5
- Cook Time: 15
- Category: Seafood
- Method: Pan Fry or Air Fry
- Cuisine: Thai