Dish

Pla thot khamin

Turmeric Fish

Pla thot khamin is typically made using fresh, high-quality fish such as tilapia or catfish. The fish is marinated in a mixture of turmeric, garlic, and other seasonings, and is then fried until crispy. It is served with a sweet and sour sauce made with tamarind, palm sugar, and fish sauce. Pla thot khamin is a low-calorie, high-protein dish that is a healthy addition to any diet when prepared with fresh, high-quality ingredients.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Seafood› Fish Dish

Origins and history

Pla thot khamin has been a popular dish in Thailand for centuries. It is believed to have originated in the Ayutthaya period, when turmeric was used as a natural preservative for fish. Today, pla thot khamin is enjoyed all over the world and is a staple in Thai cuisine.

Dietary considerations

Pla thot khamin is naturally gluten-free and can be made dairy-free by omitting the milk in the marinade. It is important to choose fresh, high-quality fish when making pla thot khamin to avoid the risk of foodborne illness.

Variations

Variations of pla thot khamin include using different types of fish and adding different seasonings to the marinade. Some recipes also call for using a different type of sauce, such as a chili sauce or a peanut sauce.

Presentation and garnishing

Pla thot khamin is typically presented on a platter with the sweet and sour sauce on the side. It is also common to serve it in a basket with a side of fries or rice.

Tips & Tricks

To ensure that the fish stays crispy, it is important to fry it in small batches and to not overcrowd the pan. It is also important to let the fish drain on a paper towel after frying to remove excess oil.

Side-dishes

Pla thot khamin is typically served with a side of steamed rice or a salad. It is also delicious served with a side of stir-fried vegetables or noodles.