Thailand By Food Enthusiasts · 6 min read

National Dish Thailand: Pla Raad Prik (Recipe)

Crispy whole fried fish topped with a spicy red chilli sauce and fresh coriander

In this article

Meet Pla Raad Prik, one of Thailand’s most irresistible fish dishes! A whole fish is fried until shatteringly crisp, then crowned with a glossy, fiery sauce built from chilli, garlic and fresh herbs. The contrast of crunchy skin and bold, tangy-sweet sauce is a true celebration of flavour for anyone who loves Asian cooking. Bring the vibrant tastes of a Thai kitchen straight to your own table.

About Pla Raad Prik

Pla Raad Prik is a traditional Thai dish best known for its glorious pairing of crispy fried fish with an aromatic, spicy sauce. It is usually made with fresh ingredients that give the dish its wonderfully lively character. The sauce typically combines chilli, garlic and a handful of fresh herbs, letting every flavour shine through. The frying method, which renders the fish perfectly crisp, is a big part of why this dish is so beloved across Thailand.

Ingredients (serves 1–2)

2 whole fish (e.g. tilapia or perch)
1/2 cup cornflour (corn starch)
1/2 cup vegetable oil, for frying
4 cloves garlic, chopped
2–3 fresh red chillies, sliced into rings
1/4 cup fish sauce
2 tbsp sugar
Juice of 1 lime
Fresh coriander leaves, to garnish

Shopping for the ingredients

When shopping for Pla Raad Prik, it is worth choosing the freshest produce you can find to guarantee a full, rounded flavour. Visit your local Asian grocery or a well-stocked supermarket to track down fresh chillies and good fish. These shops are also the best place to find special Thai staples such as fish sauce and plump garlic. Try to buy the fish on the same day you plan to cook it, so the quality is at its peak.

Preparing the dish

Preparing Pla Raad Prik begins with cleaning the fish thoroughly. Remove the scales and any innards if this has not already been done. Next, score the fish with a few diagonal cuts so the flavours can work their way into the flesh. While that is ready, make a start on the sauce by combining the chopped garlic and chillies in a small bowl before adding the liquid ingredients.

Step-by-step instructions

Heat the vegetable oil in a frying pan over medium heat.
Turn the fish in the cornflour so it is evenly coated all over.
Carefully lower the fish into the pan and fry for about 5–7 minutes per side, until crisp.
In a separate pan, heat a little oil and add the garlic and chillies. Fry briefly to release their aroma.
Add the fish sauce, sugar and lime juice, and let the sauce bubble gently for a moment.
Pour the prepared sauce over the crisp fried fish and garnish with fresh coriander.

Gluten-free / lactose-free version

For a gluten-free version of Pla Raad Prik you can rely on the cornflour in place of ordinary wheat flour, which often contains gluten. Just make sure the other ingredients, such as the fish sauce, are gluten-free too — there are dedicated gluten-free fish sauces available for exactly this. As the dish is already lactose-free, there are no further changes to worry about here.

Tips for vegans and vegetarians

Although Pla Raad Prik is traditionally made with fish, there are creative alternatives for vegans and vegetarians. Instead of fish you might use tofu or vegetables. The tofu should be marinated first, then fried until crisp to capture the texture you are after. Make sure every other ingredient in the sauce is plant-based — swapping in a vegan fish sauce alternative — to create a delicious and satisfying dish.

More tips and tricks

To intensify the aroma of Pla Raad Prik, you can add extra spices such as cumin or coriander to the sauce. Another way to boost the flavour is to adjust the chillies to taste — for a gentler heat, simply reduce the quantity or reach for milder varieties. Serving the dish with fresh vegetable salads is also a lovely complement, much as you might alongside a Yam Talay seafood salad.

Adapting the recipe to your taste

The beauty of Pla Raad Prik is how readily it adapts. You can adjust the choice of protein or the heat of the sauce to suit your own palate. If you prefer a milder sauce, for instance, cut right back on the chillies and lean instead on more garlic. You can play with the herbs too — fresh basil or dill, say — to discover whole new flavour directions.

Ingredient substitutions

There are several handy substitutions when making Pla Raad Prik. If you have no fish sauce to hand, soy sauce makes a fine stand-in and lends the dish a similar savoury depth. Instead of fresh fish you can use frozen or pre-marinated fish to save time. The goal is to preserve the flavours, so when swapping ingredients take care that the overall taste stays true — the same balance prized in Pla Sam Rod.

Drink pairing ideas

A range of drinks pairs beautifully with Pla Raad Prik and rounds off the meal. A refreshing Thai iced tea or a local Thai beer harmonises wonderfully with the heat of the dish. If you would rather go alcohol-free, coconut water is a great choice thanks to its sweet, mellow flavour. Sparkling water with a squeeze of lime also makes a lovely, refreshing accompaniment.

Serving and presentation ideas

Presentation can make a real difference to the Pla Raad Prik experience. Serve the fish on a large, flat platter and garnish with fresh coriander leaves and lime wedges. A side of steamed jasmine rice and colourful vegetables looks wonderful on the plate. Use an attractive little dipping bowl for the sauce, too, so guests can help themselves to more whenever they like.

A bit of history

Pla Raad Prik has its roots deep in Thai cuisine and reflects the country’s rich culinary traditions. Fish features heavily in Thailand, a land surrounded by water where the fresh catch is always close at hand. The interplay of spicy and sweet flavours is a hallmark of Thai cooking, and Pla Raad Prik is no exception. The dish is traditionally served at festive occasions and family gatherings, giving it a special place in Thai culture.

More recipe ideas

Summary: Pla Raad Prik

Pla Raad Prik is an irresistible Thai dish, rich in both flavour and texture. The pairing of crispy fried fish with a spicy sauce draws in gourmets everywhere and makes it a superb main course. Whether you cook it at home or enjoy it in a restaurant, it is sure to deliver unforgettable taste experiences. Let its many possibilities inspire you, and discover the flavours of Thai cuisine for yourself!