Prep time: 1 hour
Cook time: 15 minutes
Authentic Thai cuisine
fish, basics, seafood,
Difficulty: Super Easy
The south of Thailand holds a special place in my heart. Although I’m from the north, I always visit the crystal blue beaches of the South, and of course, for the amazing food! Southern Thai cuisine uses turmeric and seafood in most of their dishes, which is distinct from the other parts of Thailand. In this Pla Tod Kamin recipe, we use seabass, but you can use any whole, white fish.
Tools: Wok, Deep Fryer
For the marinade:
1 whole seabass (500-700 gram)
1 teaspoon turmeric powder
3 teaspoons chicken powder
For the garnish:
1 teaspoon lemongrass, thinly sliced
1 teaspoon keffir lime leaves, finely shredded
2 tablespoons green/red Turkish chillies, sliced
1 teaspoon garlic, thinly sliced
- Rub the turmeric and chicken powder mix liberally all over the fish, both inside and outside. Leave to marinade 30 minutes to 1 hour. Can keep in the fridge overnight in an air-tight bag.
- Heat oil in a wok or a deep fryer until hot.
- Fry until skin is golden brown and crisp. Frying time depends on the size of the fish, could range from 3-6 minutes. Make sure you use a knife to split open the thickest part to check it’s not pink.
- Fry the garnish in another batch. Pour over the fried fish and serve immediately.
- Best served with steamed jasmine rice.