Pla Sam Rot (Three-Flavor Fish)

Step 1

Pat the fish dry with paper towels on both sides, inside the cavity, and along the tail, rubbing firmly so the skin is completely moisture-free—this helps it crisp.

Step 2

In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, lime juice, and sliced chili until the sugar dissolves and the sauce looks smooth and amber-colored.

Step 3

Heat 2 tablespoons of neutral oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Slide the fish into the hot oil and cook without moving it for 4 to 5 minutes until the bottom is golden brown and releases easily when you lift an edge gently with a spatula.

Step 5

Using two spatulas or the edge of a plate, flip the fish carefully and cook the other side for 3 to 4 minutes until it is golden and the thickest part (near the spine) flakes when poked with a fork.

Step 6

Slide the fish onto a serving plate, leaving any oil or juices in the pan.

Step 7

Pour the three-flavor sauce into the hot pan and stir gently for 30 seconds until it smells fragrant and warm, then immediately pour it over the fish.