ปลาทอดน้ำปลา
อาหารทะเล • ไทย
เกี่ยวกับ Pla Tod Nam Pla
Deep-fried whole fish with fish sauce glaze
How to Make Pla Tod Nam Pla (Traditional & Healthy Version)
Pla Tod Nam Pla is a beloved Thai seafood dish known for its crispy texture and bold flavors. Originating from the coastal regions of Thailand, this dish features fresh whole fish, usually sea bass or snapper, marinated and fried to golden perfection, then topped with a tangy and aromatic fish sauce dressing. The name itself means 'fried fish with fish sauce,' highlighting the central role of high-quality Thai fish sauce in its irresistible taste. This dish is a staple in Thai households and is often served at family gatherings and casual meals. The balance of salty, slightly sweet, and umami-rich flavors, combined with crunchy shallots, spicy chilies, and refreshing herbs, makes it a gastronomic delight. Pla Tod Nam Pla is celebrated for being both indulgent and light, making it an excellent choice for those who appreciate authentic Thai cuisine with a health-conscious twist. Its easy preparation and vibrant presentation make it perfect for an international audience seeking to explore traditional Thailand dishes.
วัตถุดิบ(สำหรับ 1 medium whole fish (about 300g) per person)
- 2 (about 300g each) Whole sea bass or snapper (Pla kapong or pla krapong)
- 3 tablespoons Thai fish sauce (Nam pla)
- 2 tablespoons Fresh lime juice
- 3 Garlic cloves (minced)
- 2 Red bird’s eye chilies (sliced thinly)
- 2 Shallots (finely sliced)
- 2 tablespoons Fresh coriander leaves (chopped)
- 1/2 cup Rice flour
- 1/2 cup Vegetable oil (for shallow frying)
- 1/2 cup Cucumber slices (for garnish) - ไม่จำเป็น
วิธีทำ
- 1
Clean and pat dry the whole fish. Score the fish on both sides to help it cook evenly.
5 minutes
Scoring the fish allows flavors to penetrate and ensures crispiness.
- 2
Lightly coat the fish with rice flour on all sides. Shake off excess flour.
3 minutes
Rice flour gives a light, crisp crust without absorbing too much oil.
- 3
Heat vegetable oil in a large non-stick skillet over medium-high heat. Once hot, gently lower the fish into the oil.
2 minutes
Ensure oil is hot before frying to prevent sticking.
- 4
Fry each side of the fish for about 6-7 minutes, until golden brown and crispy. Remove and drain on paper towels.
14 minutes
Do not overcrowd the pan; fry one fish at a time if necessary.
ทำไมเมนูนี้จึงดีต่อสุขภาพ
This traditional Thai seafood recipe is a healthy choice for calorie-conscious eaters due to its high protein content and low carbohydrate profile. Shallow frying with minimal oil and using rice flour keeps the dish light yet crispy. The fresh herbs and tangy lime-based dressing add nutrients without extra calories. It's perfect for those looking for a flavorful, nutritious meal without compromising authentic taste.
Pla Tod Nam Pla is rich in lean protein from the fish, which supports muscle maintenance and satiety. The use of fresh herbs like coriander provides antioxidants and vitamins such as vitamin C and vitamin K. Lime juice adds vitamin C, while shallots and garlic offer anti-inflammatory benefits. Using rice flour instead of wheat flour reduces gluten content, making it suitable for gluten-sensitive individuals. The dish is low in carbohydrates and contains healthy fats if fried in quality vegetable oil.
เคล็ดลับ
- 💡Use the freshest fish available for the best flavor and texture.
- 💡Pat the fish very dry before coating with rice flour for maximum crispiness.
- 💡Prepare the sauce just before serving to preserve the vibrant lime and herb flavors.
การเก็บรักษาและการเสิร์ฟ
Leftover Pla Tod Nam Pla can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness before serving.
เหมาะสำหรับเสิร์ฟ: Lunch
ข้อมูลโภชนาการ
| สารอาหาร | ต่อ 100 กรัม |
|---|---|
| พลังงาน | 170.0 kcal |
| โปรตีน | 18.0 g |
| คาร์โบไฮเดรต | 6.0 g |
| ไขมันทั้งหมด | 8.0 g |
| ไฟเบอร์ | 0.0 g |
