Pla Sam Rod (Pan-fried White Fish with Three-flavors Sauce)

Pla Sam Rod (Pan-fried White Fish with Three-flavors Sauce)

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  • 6 (4-ounce) fillets any firm, white fish
  • 1/2 teaspoon salt
  • 3 tablespoons high-heat canola oil
  • 2 hot Thai chiles, minced
  • 6 cloves garlic, minced
  • 1 cup seeded and diced bell peppers
  • 1 cup diced onions (about 1 onion)
  • 1 cup diced tomatoes (about 3 tomatoes)
  • 2 tablespoons hot pepper sauce or sweet chili sauce
  • 1/2 teaspoon sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce, or more as needed
  • 1/2 cup water, fish stock or chicken broth
  • 1/4 cup chopped cilantro, divided


Rub fish with salt. Heat oil in a frying pan until hot. Pan-fry fish for 5 minutes or until firm. Remove and place on a warm serving platter.

Remove any crumbs from the pan and, over medium-high heat, add Thai chiles, garlic, diced peppers and onions. Cook until fragrant and onions are translucent, 3 to 5 minutes.

Stir in tomatoes, pepper or chile sauce, sugar, lime juice and fish sauce; let cook for 1 minute. Add water or broth and bring to a boil. Stir in half the cilantro and remove from the heat.

Pour sauce over fish and garnish with remaining cilantro.

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