Pla Tod Krueng Keng (ปลาทอดเครื่องแกง)

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Pla Tod Krueng Keng (ปลาทอดเครื่องแกง) is a Thai dish that combines deep-fried fish with a flavorful curry sauce. The crispy fish pairs wonderfully with the rich and aromatic curry sauce. Here's a step-by-step guide on how to cook Pla Tod Krueng Keng:

Ingredients:

For the fish:

  • 500 grams whole fish (such as sea bass or tilapia), scaled and gutted

  • 1 tablespoon fish sauce

  • 1 tablespoon lime juice

  • 1/2 teaspoon salt

  • Vegetable oil for deep frying

For the curry sauce:

  • 2 tablespoons red curry paste

  • 1 can (400 ml) coconut milk

  • 1 cup water or fish stock

  • 2 tablespoons fish sauce

  • 1 tablespoon palm sugar or brown sugar

  • Kaffir lime leaves, torn

  • Thai basil leaves for garnish

Instructions:

  1. Rinse the fish thoroughly under cold water and pat it dry with paper towels.

  2. Make a few diagonal cuts on both sides of the fish to help it cook evenly and absorb the flavors.

  3. Rub the fish with fish sauce, lime juice, and salt, ensuring it is well coated inside and out. Let it marinate for about 15 minutes to allow the flavors to penetrate.

  4. Heat vegetable oil in a deep fryer or a large deep pan over medium-high heat. Make sure there is enough oil to fully submerge the fish.

  5. Carefully place the fish in the hot oil, one at a time, using tongs or a slotted spoon. Fry the fish for about 6-8 minutes on each side, or until it turns golden brown and crispy. Flip the fish gently to ensure even browning. The cooking time may vary depending on the size of the fish, so adjust accordingly.

  6. Once the fish is cooked and golden brown, carefully remove it from the oil using tongs or a slotted spoon. Place it on a plate lined with paper towels to drain excess oil.

  7. In a separate pan, heat a small amount of vegetable oil over medium heat.

  8. Add the red curry paste to the pan and stir-fry for a few minutes until it becomes fragrant.

  9. Pour in the coconut milk and water (or fish stock) into the pan. Stir well to combine the curry paste with the liquid.

  10. Add the fish sauce, palm sugar (or brown sugar), and torn kaffir lime leaves to the pan. Stir well to incorporate the flavors.

  11. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 5-10 minutes to allow the flavors to meld together.

  12. Taste the curry sauce and adjust the seasoning if needed by adding more fish sauce or sugar.

  13. Transfer the fried fish to a serving platter and pour the curry sauce over the fish.

  14. Garnish with fresh Thai basil leaves for added aroma and flavor.

  15. Serve Pla Tod Krueng Keng hot with steamed rice and enjoy the crispy fish with the rich curry sauce.

Note: Pla Tod Krueng Keng can be served as a main dish or as part of a larger Thai meal. You can also add additional garnishes such as sliced cucumber, lime wedges, or fresh herbs according to your preference.

Enjoy the delicious and flavorful Pla Tod Krueng Keng!

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