# Pla Rad Prik Salmon – Thai Crispy Salmon with Sweet Spicy Chili Sauce

Cuisine: thai · Time: 20 minutes · Servings: 4

## Ingredients

- 4–6 salmon fillets
- 1/2 tsp salt
- 1/2 cup cornstarch
- 2–3 tbsp neutral oil
- 1 tbsp oil
- 6 garlic cloves, minced
- 2 tbsp cilantro stems, minced
- 1 tsp white pepper powder
- 1 shallot, diced
- 3–6 Thai bird’s eye chilies, minced
- 1 tsp paprika
- 2–3 tbsp tamarind paste
- 3 tbsp fish sauce
- 1/3 cup palm sugar or brown sugar
- 1/4 cup water
- Chopped cilantro

## Steps

1. STEP 1: PREP THE FISH
2. Pat the fish very dry with a paper towel so it crisps well. Sprinkle all the fish with 1/2 tsp salt, then dredge it in about 1/2 cup cornstarch, coating both sides really well. It might look like a lot of cornstarch, but that good, even layer is what gives you that beautiful crispy crust. You may have some extra cornstarch left on the plate, and that’s totally fine.
3. STEP 2: PAN-FRY UNTIL CRISPY
4. Heat 2–3 tbsp oil in a large cast iron pan or skillet over medium-high heat. Add the fish and cook for 3–4 minutes per side, until golden, crispy, and flaky in the center. Set aside.
5. Air-Fryer Option:
6. For the air-fryer, we like to cut the salmon into cubes and coat them lightly in cornstarch so they turn into little crispy salmon bites my kids love, but you can keep the fillets whole if you prefer.Add the cornstarch-coated salmon to the air-fryer basket, spray lightly with oil, and air-fry at 400°F for 8–10 minutes, flipping halfway, until the edges are crispy.
7. STEP 3: MAKE THE CHILI SAUCE
8. Pound the 6 peeled garlic cloves in a mortar and pestle until they’re a paste. Add the 3–6 Thai bird’s eye chilies and pound again, then add the 2 tbsp cilantro stems and keep pounding until everything is smooth and fragrant. Mix in 1 tsp white pepper powder and 1 tsp paprika at the end.
9. If you don’t have a mortar and pestle, no worries. Use a mini chopper or small food processor to blend the garlic, chilies, and cilantro stems into a rough paste.
10. In a small pot over medium-high heat, warm 1 tbsp oil and add the 1 diced shallot. Sauté for about 2 minutes until soft and fragrant.
11. Stir in the garlic–chili–cilantro paste along with 2–3 tbsp tamarind paste, 3 tbsp fish sauce, 1/3 cup palm sugar or brown sugar, and 1/4 cup water. Let the sauce simmer for about 2 minutes until it turns glossy.
12. If the sauce looks too thick, add a splash of water until it becomes pourable. Thai Hubby likes ours a little thinner, so I often add an extra tablespoon or two. If you prefer a thicker glaze, leave it as is.
13. Taste and adjust. Add more tamarind for tang, more sugar for sweetness, or more fish sauce for savoriness.
14. STEP 4: POUR & SERVE
15. Place the crispy fish on a plate and spoon the warm Pla Rad Prik sauce over the top. Sprinkle with cilantro and serve with jasmine rice.

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Source: thaifoodie — https://thai-foodie.com/thaifood/pla-rad-prik-salmon-thai-crispy-salmon-with-sweet-spicy-chili-sauce/
Page: https://findfood.fun/en/recipes/6661
Language: en