Thai chefs will deep fry a whole fish until golden and crisp to make Pla Rad Prik. In this simple version you'll serve crispy basa fillets over white rice with a fragrant tamarind drizzle. Aroi mak!
Prep Time
30 min
Cuisine
Thai
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2 x 100g basa fillets<span class="strong">†</span>
130g basmati rice
1 tamarind paste sachet (15g)
1 fish sauce sachet (15ml)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
663 kJ 158 kcal
1792 kJ 426 kcal
Fat of which saturates
0.9 g 0.4 g
2.6 g 1.1 g
Carbohydrate of which sugars
27.2 g 1.8 g
73.6 g 5 g
Fibre
0.6 g
1.6 g
Protein
9.4 g
25.5 g
Salt
1.09 g
2.96 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar. Produced in a factory that handles nuts, peanut, soya, mustard, sesame, and celery.
Allergens
Allergens highlighted by † (gluten, soya, fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basa fillets to a plate and drizzle the soy sauce all over them
Turn the basa several times until the soy sauce fully soaks into the fish
Sprinkle the cornflour all over and rub it into both sides of the fish until fully coated, then set aside for later
Tip: Coat the fish in the cornflour one side at a time to avoid stickiness!
2
Peel and finely slice the shallot[s]
Peel and finely chop (or grate) the garlic
Chop half [all]of the red chilli into rounds, then chop the remaining chilli finely
3
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for an initial 5 min
4
Meanwhile, boil half a kettle
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat
Once hot, add the coated fish and cook for 8-9 min, turning once halfway until golden, crisp and cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
5
While the fish is cooking, combine the tamarind paste, fish sauce, 2 tsp [4 tsp]sugar and 150ml [275ml] boiled water – this is your tamarind stock
6
Once the rice has had an initial 5 min, add the green beans to the pot
Cook, covered, for a further 5-7 min or until all the water has absorbed and the rice and beans are cooked
Once done, remove the pot from the heat and keep covered until serving
7
Heat a separate pot with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced shallot, chopped garlic and chopped chilli and cook for 1 min
Add the tamarind stock, bring to the boil and cook for 4-5 min or until thickened slightly
Chop the coriander roughly, including the stalks
Trim, then slice the spring onion[s] finely
8
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Serve the crispy fish with the rice&green beans to the side
Tip: For fancy presentation, press the rice into small bowls and turn out
Drizzle the crispy fish with the tamarind sauce and top it with the chopped coriander, sliced spring onion and sliced chilli (can't handle the heat? Go easy!)
