作法
- 魚兩面各劃三刀劃到骨。徹底拍乾——濕魚下油會變蒸不會炸。輕撲在來米粉，包括劃刀內。
- 在炒鍋或寬鍋中加熱油至180°C——深度足以淹至魚的一半。木筷子插入應劇烈冒泡。把魚從頭部小心放入。
- 每面炸七到九分鐘，用湯勺把熱油澆在魚背上。魚皮應深金，邊緣近紅木色，靠近骨頭的肉應能輕鬆撥散。撈到網架上瀝油。
- 在乾淨鍋中用2大匙炸過的油，以中火炒大蒜與紅蔥至淡金色。下辣椒翻炒三十秒。
- 把羅望子、椰糖、魚露、醬油與水攪勻倒入鍋中。煮三到四分鐘至醬汁濃稠到能裹覆湯匙背面。試味——應酸、甜、鹹，辣味漸增。
- 把魚放在長盤上。淋上醬汁讓它聚在魚身周圍但讓酥脆魚鰭露出。撒香菜，立即配白飯享用——醬汁才是重點。
Common questions
Can 辣醬炸魚（Pla Rad Prik） be made ahead?
辣醬炸魚（Pla Rad Prik） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
How spicy is 辣醬炸魚（Pla Rad Prik）?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Thailand; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 辣醬炸魚（Pla Rad Prik） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 辣醬炸魚（Pla Rad Prik） to make at home?
辣醬炸魚（Pla Rad Prik） sits at intermediate difficulty — total time about 35 minutes. The ingredients are not unusual but the timing requires attention.
Can 辣醬炸魚（Pla Rad Prik） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Pla rad prik是中央桌料理——生日、農曆新年，當家人決定這頓飯特別的時刻。在市場買整尾活魚回家自己炸是正道；餐廳版本辣椒往往太溫和。許多泰中家庭中，魚眼是長者專屬的美味。醬汁配飯好吃到第二盤白飯總會悄悄端上桌。
