Thai Food

Simple Crispy Deep Fried Sea Bass With Mango Salad

The Pla Krapong Tod Nam Pla (fried sea bass with Thai sweet fish sauce) is perfectly complemented by a fresh mango salad prepared according to a typical and authentic Thai recipe appreciated throughout the country.

Video about the preparation of a crispy fried and sweetened sea bass

If the video doesn’t load, you can watch it by clicking here.

The English have excellent fish and chips that are breaded and deep fried and not very healthy, but maybe that’s what they need with the cold, wet weather they have to endure.

If you love mangoes, we have a dessert recipe with ripe mangoes that you’re sure to love – Mango Glutinous Rice with Coconut Milk.

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Baked sea bass with mango salad recipe

Ingredients for fried sea bass with mango salad

  • Fish sauce
  • Palm Sugar
  • Soy sauce
  • Drinking water
  • Oil
  • Less than a miserable mango.
  • Small Fleet
  • Chile
  • Fish sauce
  • Lime juice
  • Coriander leaf
  • Palm oil
  • Salt
  • Bar

Why do you want to make this recipe

  • Absolutely delicious.
  • It is very easy to follow
  • Be quick.
  • A good sweet and sour mango salad to balance out the fish.

Here in Thailand we know a thing or two about fried fish, and usually it is without much batter. At least, in this recipe that’s not the case.

To fry fish, choose the right fish and bring the oil up to the right temperature to get succulent but well-cooked fish meat with a slightly crispy crust on the outside.

And then combine that beautiful, slightly crispy exterior and soft interior with a lightly salted, spicy fish sauce to bring out the flavor of the fish.

But wait, we Thais love sweet and sour as part of the flavor of a perfectly balanced dish. The fish sauce is therefore a little sweet, and the mango salad provides the perfect freshness and acidity to finish off this wonderfully delicious dish.

This dish takes almost no time to prepare and is simple in structure. It just takes a little preparation time and some knowledge of what you want to do and accomplish.

Preparation of Krapong Tod Nam Pla with mango salad step by step

Fish fry

Lightly salt the exposed surfaces of the sea bass before frying.

Step 1 Seabed preparation

Get a super fresh whitefish with a good amount of meat to cook and ask the fishmonger to remove the guts and scale the fish so it’s fairly flat.

Remove the scales and lightly trim the fins, then rinse thoroughly.

Sea bass is a good choice because it has enough meat on it to keep it juicy and tasty.

Step 2: Zoning of fish

Roughly dry the fish, then sprinkle with a little salt on both sides, pat the flesh and expose the skin. The salt helps crisp up the exposed surfaces of the fish and adds extra spice.

Step 3 Bring the oil up to temperature

Get a deep, relatively high side pot, big enough for the fish to sleep on the tip of its tail without curling up too much on the sides. Fill the pan with enough frying oil to completely submerge the fish and heat until the surface begins to ripple.

You should notice a marked change from a flat, smooth surface to a slightly hazy oil surface. Do not heat the oil to the point where it begins to smoke, be careful with this.

And be careful with a pan full of very hot oil, as it can be very dangerous if you spill.

fried a beautiful and delicious sea bass for the death took pla

Step 4 Bar Fry / Pla Krapong

Take the fish and dip the head into the oil for about 1-2 minutes to begin the cooking process. This is necessary because the head is thicker and more compact than the rest of the fish and takes longer to cook and crisp.

Then submerge the fish completely and adjust the temperature so that the oil is very hot, but not steaming.

Let the fish cook gently for about 8 to 10 minutes.

Step 5 Switching to cooking on the other side

Carefully turn the fish over with a knife or tongs, being careful not to burn your fingers or splash the oil. Hot oil burns quickly and is difficult and painful to remove. Very much so.

Cook the fish on the other side in 5 to 7 minutes.

Step 6 Remove excess oil

Remove the fish with a perforated disk and drain the oil by shaking gently. Place the cooked fish on a plate with a paper towel to absorb the excess oil.

Make Nam Pla

Cooking nam pla with palm sugar for a perfect sauce.

Step 1 Make Nam Pla

Add two tablespoons of the oil in which you fried the fish with the soy sauce, fish sauce and palm sugar and heat while stirring until the sugar has dissolved.

Add a few tablespoons of pure water to thin the sauce a bit, turn off the heat and set aside.

A delicious mango salad is served with fried sea bass in sweet fish sauce.

Make mango salad

Step 1 dressage

Place the fish sauce and palm sugar in a medium bowl and stir to dissolve the sugar. If your stove is cold, it’s easier to warm the liquid a bit beforehand. Add the lime juice and stir.

Step 2 Add herbs

Add the shallots and chilli as directed in the recipe, then julienne the mango and add to the mixture.

Mix all the ingredients together and decorate the dish with a few coriander leaves.

With fried sea bass, fish sauce and mango salad (Pla Kra Pong Tod Nam Pla)

Deliciously juicy fried sea bass with sweet fish sauce and mango salad

To serve, place the fried fish on a serving platter and pour over the hot fish sauce. The sauce soaks in a little.

Add finely chopped cabbage, carrots and coriander leaves as garnish and serve the mango salad in a separate bowl.

In the restaurant you can serve yourself fish and salad on individual plates.

Serve with freshly cooked jasmine rice.

Fried sea bass salad with fish sauce and mango (Pla-Cra Pong Thod Nam Pla) Recipe

Kra Pong Tod Nam Pla – Thai fried sea bass with fish sauce and mango salad

doddle

A video showing the preparation of this recipe is at the top of the page – handy link to the video below the description here.

A great recipe for baked fish, showing how to bake it properly and perfecting it with a Thai mango salad. A great example of how a simple salad can turn a plain fried sea bass into a fantastic dish that gets people talking.

OPINION: All internal recipe images can be turned on or off using the camera icons next to the Instructions section.

Cooking time 10 minutes

Cooking time 15 minutes

Total time 25 minutes

Basic course

Thai cuisine

For 2 persons

Calories 1453 kcal

Thai Mango Salad

  • One less than Rip Mango.
  • 4 Small Bogenschalots
  • 2-5 chillies
  • 3 tablespoons. Fish sauce
  • 2-3 M. lime juice.
  • 1-2 Essl√∂ffel Palmzucker
  • Fresh coriander leaves

Fried sea bass

  • 1.5 bottle of palm oil
  • 1 tablespoon of salt
  • 1 kg bar bar 1 kg bar bar 1 kg bar

Fried fish

  • Frozen bass { 1 step }
  • Wash the fish well, dry with kitchen paper and set aside.
  • Brush both sides of the fish with salt to prevent the hot oil from splashing and the water from being absorbed by the fish.
  • Preheat the oil in the frying pan. When the surface of the oil begins to ripple, it is hot enough.
  • Dip the head of the fish into the hot oil and fry for a minute or two, then submerge it completely.
  • Gently cook the fish for 8 to 10 minutes, then turn it over and cook for another 4 to 6 minutes. Turn the fish over carefully so that no oil splashes on it. Adjust the temperature so that the oil is very hot, but not smoking.
  • When the fish is cooked and golden, shake off the excess oil and place on a plate with a paper towel to absorb the remaining oil.

Production of fish sauce

  • Use two tablespoons of the oil in which you fried the fish, along with the fish sauce and soy sauce, and put this on the fire.
  • Add the palm sugar and stir to dissolve the sugar.
  • Add a little water to thin the sauce slightly and taste. Add sugar over low heat until you get the flavor you want, then remove from heat.

Making mango salad

  • Add the fish sauce and palm sugar with a little lime juice and stir to dissolve the sugar roughly.
  • Add the chopped chilli and the chopped shallots and stir.
  • Julien less-than-ripe mango (or cut it into pieces) and add it to the mixture.
  • Add a few coriander leaves for decoration.

Calories: 1453kcalCarbohydrates: 106gProtein: 197gFat: 27gSaturated fat: 6gCholesterol: 800mgSodium: 19261mgFiber: 4444mgFiber: 10gSugar: 74gVitamin A: 5282-U Vitamin C: 420mg Calcium: 299mg Iron: 14mg

Are you planning to make this recipe?
It would be great if you could take a picture of your finished creation and share it on Instagram. Tag me # – I love seeing your ideas!

I really hope you like this dish and if you like it, I’d love to hear your comments below, so feel free to come back and let me know how you liked it.

I am a Thai mother and I love to cook for my children. Over the years, I have adapted family recipes and borrowed recipes from friends to make them even more delicious. I publish my authentic Thai recipes here for the world to enjoy. Whenever I have the opportunity to travel, I publish information to help others visit Thailand.

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