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Pla Kra Pong Tod Nam Pla - Thai Style Deep Fried Sea Bass with Fish Sauce & Mango Salad

Phasinee Doddeo

The Video showing this recipe being cooked is near the top of the page - A convenient Jump Link to the video is below the description under here.

photo of perfectly deep fried sea bass with sweet fish sauce and delicious mango salad
An excellent deep fried fish recipe that shows you how to deep fry properly and comes with a Thai mango salad that perfects things.
A great example of how a simple salad can turn ordinary deep-fried sea bass into a fantastic dish that will have people talking.
5 from 1 vote

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Thai
Servings 2 people
Calories 1453 kcal

Ingredients
  

Fish Sauce

  • 3 tbsp Fish Sauce
  • 1 1/2 tbsp Palm Sugar
  • 3 tbsp Soy Sauce
  • 3 tbsp Drinking Water
  • 2 tbsp Oil from cooking the fish

Thai Mango Salad

  • 1 Less than Ripe Mango
  • 4 Small Shallots
  • 2-5 Chili
  • 3 tbsp Fish Sauce
  • 2-3 tbsp Lime Juice
  • 1-2 tbsp Palm Sugar
  • Fresh Cilantro Leaves

Deep Fried Sea Bass

  • 1.5 Bottles Palm Oil
  • 1 tbsp Salt
  • 1 kg Sea Bass

Instructions
 

Deep Frying the Fish

  • Deep Fried Sea Bass { 1 Step }
  • Properly wash the fish and dried with kitchen towel, set a side
  • Coat salt on both side of the fish to stop hot oil splash and soaking up the water from the fish
  • Preheat the oil in the frying pan When the surface of the oil starts to ripple it is hot enough.
  • Dip the head of the fish into the hot oil and let it cook for a minute or two and then completely submerge the fish.
  • Allow the fish to cook for 8-10 minutes undisturbed, and then turn the fish over and cook for a further 4-6 minutes. Be careful when turning the fish over not to splash the oil. Adjust the heat to keep the oil very hot but not smoking.
  • When the fish is cooked and nicely golden brown, shake off the excess oil and place on a plate with a kitchen paper towel to soak up any remaining excess oil.

Making the Fish Sauce

  • Use two tablespoons of the oil you cooked the fish in together with the fish sauce and soy sauce and place on the heat.
  • Add the palm sugar and stir to dissolve the sugar.
  • Add a little water to thin the sauce a tiny bit and taste. On a low heat add more sugar until you get the taste to your liking and then take off the heat.

Making the Mango Salad

  • Add the fish sauce and palm sugar with a little lime juice and stir to roughly dissolve the sugar.
  • Add the sliced chili and chopped shallots and stir in.
  • Julienne the less than ripe mango (or shred it) and add to the mix.
  • Add a few cilantro leaves to decorate.