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Pla rad prik
Pat the fish completely dry, inside and out. Make three or four deep diagonal cuts down to the bone on each side, rub with the salt and leave 15 minutes. Pat dry again and dust all over with rice flour, working it into the cuts.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pla rad prik take?
55 min all in — 25 min prep, 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Gluten-free, Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife, Cutting board, Mortar and pestle, Wok, Spider or strainer, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much fish sauce?
2 tbsp of Fish sauce.
What can I use instead?
Whole barramundi → Two 400 g sea bream or snapper, or thick skin-on fillets. Smaller fish fry in 4 to 5 minutes a side; fillets in about 3. Tamarind → Lime juice. Add it off the heat. Sharper and thinner, but the balance holds.
What should I watch for?
Any water on the fish makes the oil spit hard. Dry it well and lower it in away from you. Basil leaves spit as they hit the oil. Stand back.
Any tips from this recipe?
The sauce should coat a spoon thickly. A thin sauce soaks into the crust; reduce it more. The fins and tail are the crispest bits. Eat them.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.