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Fish, South and Southeast Asian

Pla sam rod with rice

Pla sam rod is a Thai dish of crispy fried fish, here cod, topped with a three flavor sauce that's sweet, sour and spicy, served with jasmine rice. For 4 people, it takes 40 minutes and a medium skill level, at about €4.60 per person. The key to getting it right is drying and flouring the fish well before frying, so the crust stays crisp under the sauce.

Tonight, pla sam rod, crispy fried fish topped with a Thai three flavor sauce, sweet, sour and spicy, with rice.

Pla sam rod with rice
Total time
40 min
Difficulty
Medium
Cost per person
€4.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Pla sam rod works on contrast, a golden crunchy crust under a glossy sauce that hits spicy, sweet and sharp all at once. The bell pepper and chilies stay crisp, and the scallions add a fresh note at the end. Cod, firm and lean, holds up well in the fryer without falling apart.

This is a dish worth making when you have a bit of time on your hands, a Sunday evening or for friends who enjoy bold flavors. Kids who already like a bit of heat can enjoy it too, if you go lighter on the fresh chilies. Jasmine rice soaks up the sauce and tames the heat in your mouth.

The ingredients

4 people

Fish counter

  • Thick cod fillets 4

Pantry

  • Flouroften in the pantry 4 tbsp
  • Cornstarchoften in the pantry 2 tbsp
  • Sugaroften in the pantry 3 tbsp
  • Fish sauceoften in the pantry 2 tbsp
  • Rice vinegaroften in the pantry 3 tbsp
  • Ketchupoften in the pantry 2 tbsp
  • Sunflower oiloften in the pantry 15 cl
  • Jasmine riceoften in the pantry 300 g

Fruits and vegetables

  • Red bell pepper 1
  • Onion 1
  • Garlic 3 cloves
  • Fresh red chili 2
  • Scallion 3

Allergens Gluten, Fish

The step by step recipe

  1. Pat the fish fillets dry, season them with salt and coat them in the flour and cornstarch mixture.

    The cornstarch makes the crust crispier.

  2. Heat the oil and fry the fillets until golden, then let them drain. 10 min

    The oil should be hot but not smoking, otherwise the outside burns before the center cooks through.

  3. Sauté the garlic, onion, sliced bell pepper and chilies in a little oil. 5 min

    Keep the vegetables crisp.

  4. Add the sugar, fish sauce, vinegar, ketchup and a spoonful of water and let it thicken. 4 min

    The sauce should coat the back of a spoon, add water if it gets too thick.

  5. Cook the rice, drain it, top the fish with the sauce and sprinkle with scallions. 12 min

    Add the sauce at the last moment so the crust stays crisp.

Our tips to get it right

  • Prep all the vegetables and the sauce before you fry the fish, frying and saucing move fast and you won't have time to chop anything in between.
  • Use a wide skillet or sauté pan so the fillets don't touch each other while frying, otherwise trapped steam softens them instead of browning them.
  • Taste the sauce before pouring it over the fish, it should hit spicy, sweet and sour all together, adjust with a bit more sugar or vinegar if one note takes over.

The variations

  • Swap the cod for hake or monkfish, two firm fish that hold up well to frying without falling apart.
  • For a vegetarian version, swap the fish for firm tofu, well drained and pressed, and use soy sauce instead of fish sauce.
  • For a quicker version, use fish fillets already cut into thinner portions, frying time will be cut in half.

What to serve it with

  • Plain jasmine rice
  • Vinegared cucumber salad
  • Iced tea or lemon water

Storage

Fried fish loses its crispness within a few hours, so it's best eaten the same day or kept at most one day in the fridge in a sealed container. The sauce keeps separately for two to three days. Reheat the fish in the oven to bring back some crunch, rather than in a pan or microwave.

Questions about this dish

Can you make the sauce ahead of time?

Yes, the sauce can be made a day ahead and kept in the fridge in a sealed jar. Warm it gently before using so it goes back to its spoon coating texture.

Can you freeze this dish?

The sauce freezes well, but fried fish loses all its crispness once thawed. It's better to freeze just the sauce and fry fresh fish on the day you serve it.

What fish can you use instead of cod?

Pick a firm fleshed fish like hake, monkfish or whiting, which hold up well to frying. Avoid thin or oily fish that tend to fall apart in the oil.

How do you tone down the heat for kids?

Cut the fresh chilies down to just one, seeded, or leave it out entirely. The sugar and ketchup keep the sauce tasty even without the heat.

How long does it take to make a pla sam rod with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pla sam rod with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pla sam rod with rice cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

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