Pla Kapong Tod Nam Pla

Name: Pla Kapong Tod Nam Pla
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 whole sea bass (about 700g), cleaned and scored; 3 tbsp fish sauce; 1 tsp sugar; Oil for deep-frying; Dipping sauce: chillies, garlic, lime juice, fish sauce and sugar; Shredded green mango salad, to serve (optional)

ปลากะพงทอดน้ำปลา/plah gah-PONG tot nam PLAH/

Also known as: Pla Kapong Tod Nam Pla, Thai Fried Sea Bass with Fish Sauce, Fish Sauce Fried Sea Bass

About this dish

A whole sea bass fried until crisp and golden after being marinated in fish sauce, served with a spicy, sour dipping sauce.

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Ingredients

🐟1 whole sea bass (about 700g), cleaned and scored

🫙3 tbsp fish sauce

🍬1 tsp sugar

🛢️Oil for deep-frying

🌶️Dipping sauce: chillies, garlic, lime juice, fish sauce and sugar

🥭Shredded green mango salad, to serve (optional)

Method

Serves 2

Score the fish deeply on both sides.

Rub with fish sauce and sugar and leave for 15–20 minutes.

Pat dry and deep-fry in hot oil for 10–15 minutes, turning once, until crisp all the way through.

Mix the chillies, garlic, lime juice, fish sauce and sugar for the dip.

Serve the fish whole with the dipping sauce, rice and green mango salad.

✓ What Makes it Authentic

Deep-fried fish sauce sea bass is a seafood restaurant classic across Thailand, usually shared with green mango salad and nam pla prik.

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