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Fried Sea Bass with Fish Sauce (Pla Krapong Tod Nam Pla)

Servings : 2
Spice Level : Not spicy
Skill Level : Easy
Prep : 20 min
Cook : 10 min
Total : 30 min

Ingredients

For the Green Mango Salad

[] 2 tbsp fish sauce
[] |1 tbsp lime juice |(adjust depending on mango’s sourness)
[] 1/2 tbsp palm sugar
[] |1 unripe green mango |(shredded)
[] |30g shallots |(thinly sliced)
[] |3 Thai red chilies| (thinly sliced, adjust to taste)
[] 1 tbsp roasted peanuts

For the Fish

[] |1 whole fresh sea bass (about 600–800 g) |(cleaned, scaled, and butterflied)
[] neutral oil

For the Glaze

[] 3 tbsp fish sauce
[] 1 tbsp palm sugar
[] 50 ml water

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Equipment

[] Wok or deep frying pan
[] Tongs or slotted spoon (for turning and removing fish)
[] Wire rack or paper towels (for draining excess oil)

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Cooking Instructions

1. Make the Green Mango Salad

[] In a mixing bowl, combine fish sauce, lime juice, and palm sugar. Stir until the sugar dissolves.
[] Add shredded mango, shallots, and chilies. Toss gently to combine.
[] Add roasted peanuts and mix again lightly.
[] Set aside for serving.

2. Prepare and Fry the Fish

[] Clean, scale, and butterfly the sea bass (or ask your fishmonger to do it for you).Pat completely dry with paper towels before frying to ensure a crispy skin.
[] Heat enough oil in a wok or deep pan to medium high heat (170-180 c)
[] Deep-fry the fish until golden brown and crispy on both sides. This would be about 2–3 minutes per side for a 600g fish.
[] Drain on a rack or paper towels to remove excess oil.

3. Make the Fish Sauce Glaze

[] In a small pan, combine fish sauce, palm sugar, and water.
[] Simmer gently until the mixture slightly thickens and turns glossy (about 2–3 minutes).

4. Assemble & Serve

[] Place the crispy sea bass on a serving plate.
[] Pour the warm glaze evenly over the fish.
[] Serve immediately with the green mango salad on the side.

This recipe is brought to you by BELL VKIT
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