Pla Rad Prik

Sherri Pengjad’s selected pla rad prik uses pan-fried salmon fillets beneath a sweet, spicy and tangy chili sauce. She presents the fillets as a home adaptation of the whole fried fish she enjoys in Thailand.

Salted fillets receive an even cornstarch coating before frying in neutral oil. This selected route keeps the fish as fillets, while the author also offers air-fried salmon bites.

Garlic, chilies and coriander stems are pounded into a paste with white pepper and paprika. In a separate pot, shallot sautés in another portion of oil before the paste is added.

Tamarind paste, fish sauce, selected palm sugar and measured water simmer with the aromatics until glossy. Extra water can make the sauce more pourable, and tasting permits separate adjustments to sourness, sweetness and savouriness.

The sauce is spooned over the plated crisp fish, with chopped coriander at the finish. Separately prepared jasmine rice accompanies this salmon version of the Thai dish.