Dish

Pla sam rot

Fried Fish with Tamarind Sauce

Pla sam rot is a flavorful and spicy dish that is perfect for those who enjoy bold and exotic flavors. The red snapper is deep-fried until crispy and golden brown, which gives it a crunchy texture. The spicy and sour sauce is made from tamarind paste, palm sugar, fish sauce, garlic, and chili peppers, which gives it a complex and tangy flavor. This dish is best served hot and spicy straight from the fryer.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Pla sam rot is a traditional Thai dish that has been enjoyed for centuries. Red snapper is a popular fish in Thailand and is often used in many different dishes. Today, pla sam rot is still a beloved dish in Thailand and can be found in many traditional restaurants.

Dietary considerations

Pla sam rot is not suitable for those with fish or shellfish allergies, as it contains whole red snapper. It is also high in calories and fat, so it should be enjoyed in moderation.

Variations

There are many variations of this dish, including using different types of fish such as sea bass or tilapia. Some people also like to add herbs such as lemongrass or basil to the sauce for extra flavor.

Presentation and garnishing

Pla sam rot should be served on a large plate with the whole red snapper arranged in a neat pile. The spicy and sour sauce should be poured over the fish. Garnish with a sprig of cilantro or a lime wedge for added color and flavor.

Tips & Tricks

To ensure that the red snapper is cooked evenly, it is important to fry it in hot oil (375°F) for 10-12 minutes. It is also important to drain the excess oil from the fish before serving to prevent it from becoming greasy. The spicy and sour sauce should be simmered over low heat to prevent burning.

Side-dishes

Pla sam rot is traditionally served with a side of steamed rice and a mixed salad. Other popular side dishes include stir-fried vegetables or a spicy papaya salad.

Drink pairings

Pla sam rot pairs well with a glass of white wine or a light beer. A crisp and refreshing sauvignon blanc or pilsner is the perfect complement to the spicy and tangy flavors of the dish.