Sweet Chili Halibut Recipe ปลาราดพริก (Pla Raad Prik)

By Pailin's Kitchen · 40 min

Ingredients

Instructions

1. Using a mortar and pestle, pound the cilantro roots, garlic and white peppercorns into a rough paste. Add the spur chilies and Thai chilies and pound until that is also a rough paste.
2. In a saute pan over medium heat, cook the chili paste in a little vegetable oil, stirring constantly. When it dries out a bit and smells very fragrant, add the palm sugar. Once the sugar starts to melt, add the water, fish sauce and tamarind juice.
3. Simmer for 1-2 minutes until the sauce is thick and syrupy. Taste and adjust, then set aside. The sauce can be refrigerated and reheated when ready to serve.
4. Heat just enough vegetable oil to coat a frying pan over medium-high heat. When the pan is hot enough that the fish sizzles loudly on contact, place the fish presentation side down.
5. Cook the first side until the fish is half done, then flip it and cook the second side for half that time. For a thick fillet, you can finish it in a 350°F (175°C) oven after flipping instead of on the stove.
6. Optional whole-fish version: use a tilapia or grouper of about 1-1.5 lb (450-680 g). Score the thickest part a couple of times on each side and pat very dry. Heat oil in a wok or deep fryer to 350°F (175°C), slide the fish in gently and fry until crispy, flipping halfway.
7. Place the fish on a serving plate. Reheat the sauce until it boils, then turn off the heat and stir in the chopped cilantro. Add a little water if it has thickened too much.
8. Spoon a couple of tablespoons of sauce over the fish and pour the rest around it. Garnish with cilantro sprigs or sliced spur chilies.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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