Destination
Koh Samui
The story
Pla tod nam pla is one of Thailand's most direct and most-loved seafood preparations: a whole fresh fish (usually snapper, sea bass or grouper), scored and deep-fried whole in hot oil until the skin blisters into shatter-crispy sheets, then drizzled at the table with a simple but fierce dressing of fish sauce, fresh lime juice, minced garlic, chopped bird's-eye chilies and a scatter of fresh coriander. Served on a wooden board with steamed jasmine rice, a small dish of nam pla prik, and a scoop of Thai green mango salad on the side. Sold at every Thai seafood restaurant and every riverside food counter — one of the country's most-cooked whole-fish preparations.
Method
Rinse and pat dry the fish. Score 3 to 4 diagonal cuts on each flank, cutting to the bone. Season inside and out with salt and pepper.
Warm oil in a large wok or heavy pot to 180C. A test scrap of bread should sizzle instantly.
Lower the fish gently into the hot oil. Fry 5 to 6 minutes on the first side, then flip carefully with two spatulas. Fry another 5 to 6 minutes on the second side. Skin should be blistered, deep golden and crackly.
Lift onto a wire rack. Rest 3 minutes.
Whisk fish sauce, lime juice, garlic, chilies and palm sugar in a small bowl.
Set the whole fish on a warm serving platter.
Spoon the dressing generously over the fish, into the scored slashes. Scatter with spring onions and coriander.
Bring immediately to the table with sticky rice, green mango salad, raw vegetables and lime wedges. Diners tear pieces of fish with chopsticks, dipping in extra dressing.
Tips
- Very fresh fish. The whole preparation depends on the fish being fresh. Ask for the morning's catch.
- Score deep. Diagonal cuts to the bone let the flesh cook evenly.
- 180C oil. A thermometer helps. Cooler and the skin doesn't crackle; hotter and the fish burns.
- Dress at the table. Do not pre-dress — the acid softens the crispy skin. Bring dressing on the side.
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