Thai
Gluten free
SpicyPla sam rot
Fried fish in three-flavour sauce
Pla sam rot (ปลาสามรส): crisp fried fish in sweet, sour and spicy three-flavour sauce
Pla sam rot, 'three-flavour fish', is a centrepiece at family seafood dinners along the Gulf coast from Hua Hin to Pattaya and in Bangkok restaurants, ordered to share with rice. Fish fillets (or a whole sea bass in restaurants) are fried until crisp, then blanketed in a glossy sauce of garlic, shallot and chilli cooked with tamarind and palm sugar, so each bite is sweet, sour and hot at once. The common mistake is pouring the sauce on too early: the coating loses its crunch, so sauce the fish only at the table. Chef's tip: dust the fish in rice flour mixed with a little cornflour; it fries lighter and stays crisp under the sauce longer than wheat flour.
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 390 kcal
Ingredients
For the fish
- 1 ⅓ lb firm white fish fillets, such as sea bass or snapperskin on, cut into 4 pieces
- 4 tbsp rice flour
- 2 tbsp cornflour
- ½ tsp salt
- 2 cups vegetable oil for frying
For the sauce
- 4 garlic cloveschopped
- 3 shallotschopped
- 3 red chillieschopped
- 2 tbsp vegetable oil
- 3 tbsp tamarind paste
- 3 tbsp palm sugar
- 2 tbsp fish sauce
- 4 tbsp water
To serve
- 1 handful Thai basil leaves (optional)
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Method
0/6 doneStep 1: Pat 1 ⅓ lb firm white fish fillets, such as sea bass or snapper very dry. Mix 4 tbsp rice flour, 2 tbsp cornflour and ½ tsp salt and dust the fish all over, shaking off the excess.
Step 2: Heat 2 cups vegetable oil for frying in a wok or deep pan to 350°F. Fry the fish in two batches for 5–6 minutes, turning once, until deep golden and crisp and the flesh is opaque and flakes easily. Drain on a rack.
12 minStep 3: Pound or blend 4 garlic cloves, 3 shallots and 3 red chillies to a rough paste.
Step 4: Heat 2 tbsp vegetable oil in a clean pan over a medium heat and fry the paste for 2 minutes, until fragrant and lightly golden.
2 minStep 5: Add 3 tbsp tamarind paste, 3 tbsp palm sugar, 2 tbsp fish sauce and 4 tbsp water and simmer for 2–3 minutes, until thick and glossy. Taste: equally sweet, sour and salty with heat.
3 minStep 6: Arrange the fish on a platter, spoon the sauce over just before serving and scatter with 1 handful Thai basil leaves. Serve with jasmine rice.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 30 g
- Carbs
- 24 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pla sam rot take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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