Thai Fried Fish Recipe
Southern Thai Style Deep Fried Fish with Fresh Turmeric
(bplaa saai daaeng thaawt khamin)
สูตรทำปลาทรายแดงทอดขมิ้น สูตรปักษ์ใต้

By: Hanuman
🔊 Listen to the Thai name pronunciation
Thai Fried Fish Recipe: Southern Thai Style Deep Fried Fish with Fresh Turmeric

If you are a fish lover, then you know that there are only a few things in life that taste better than absolutely fresh fish, deep-fried to perfection with a crispy skin that breaks open to reveal the irresistible, steamy, firm white flesh.

Thai fried fish recipe originated from fishing communities of the south of Thailand, where fishes are being cooked as they arrive almost directly from the fishing boats.

The magic of this dish is that it is simple to prepare, it presents nicely and it tastes heavenly good.

The fish is deep-fried in hot oil after marinating for a couple of hours in a curry-like paste that is prepared on the spot from garlic, lemongrass, black peppercorns, fresh turmeric, some curry powder, and as much little chili as you want.

The seasoning is smart in the way that the aromas prevent it from being too fishy; it smells bright with that wonderful warmth of colors and flavors.

The fish likes it and you would like it too!

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Thai Fried Fish RecipeSouthern Thai Style Deep Fried Threadfin Bream Fish with Fresh Turmeric Recipeสูตรทำปลาทรายแดงทอดขมิ้น – สูตรปักษ์ใต้
Hanuman from Thaifoodmaster
Thai Fried Fish Recipe – Enjoy the flavors of the South of Thailand with this aromatic and colorful deep fried fish dish!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course meal
Cuisine Thai


  • 3 threadfin bream fish (ปลาทรายแดง) or any other fish suitable for deep frying, approximatly 400gr
  • 1 tablespoon black peppercorns (พริกไทยดำ)
  • 1/2 tablespoon sea salt (เกลือทะเล)
  • 1/2 tablespoon ground dried chili (พริกป่น)
  • 1/2 tablespoon curry powder (ผงกะหรี่)
  • 4 tablespoons Thai garlic (กระเทียมไทย) approximately 40gr
  • 1 cup lemongrass (ตะไคร้) finely chopped (about 8 stalks or approximately 110gr)
  • 4 fresh turmeric (ขมิ้นชัน) about 1.5″ each, approximatly 35gr
  • neutral tasting cooking oil (น้ำมันพืช)


  • ปลาทรายแดง 3 ตัว ประมาณ 400 กรัม
  • พริกไทยดำ 1 ช้อนโต๊ะ
  • เกลือป่น 1/2 ช้อนโต๊ะ
  • พริกแห้ง 1/2 ช้อนโต๊ะ ประมาณ 1 – 2 เม็ดเล็ก
  • ผงกะหรี่ 1/2 ช้อนโต๊ะ
  • กระเทียม 4 ช้อนโต๊ะ ประมาณ 9 กลีบใหญ่
  • ตะไคร้หั่นฝอย 1 ถ้วย ประมาณ 8 ต้น
  • ขมิ้นสดเหลือง 4 แง่ง แง่ง ละ 1.5″, ประมาณ 35 กรัม
  • น้ำมันพืช


  • put black peppercorns into a mortar
  • add salt
  • add chili flakes
  • add curry powder
  • ground everything to fine powder
  • add garlic
  • add lemongrass
  • add fresh turmeric
  • pound all the ingredients to a fine paste, and set aside
  • clean the fishes, remove the inner parts and score the body with a knife to allow the flavors and heat to penetrate
    ทำความสะอาดปลา ควักไส้ทิ้งให้หมด จากนั้นบั้งปลาประมาณ 2 – 3 บั้ง ตามแต่ขนาดปลา
  • rub the curry mix well into the fish, its abdomen and into the scores. let rest for at least two hours, or marinate overnight in the fridge.
    นำเครื่องแกงที่โขลกเสร็จแล้ว มาคลุกกับปลา โดยเราจะต้องยัดเครื่องแกงลงไปในท้องปลา และ เหงือกปลาด้วย จากนั้นพักเอาไว้อย่างน้อย 2 ชั่วโมง หรือ เก็บเอาไว้ในตู้เย็น 1 คืนก็ได้
  • heat oil in a wok, remove excess curry paste from the fish before frying, it will burn before the fish is done. fry until golden. than you can put the curry paste for a quick fry and use it as a garnish over the fish.
    ตั้งกะทะไฟแรง ใส่น้ำมันลงไปกะพอให้ท่วมตัวปลา ก่อนนำปลาลงไปทอด ให้เช็ดเครื่องแกงออกจากตัวปลา เพราะว่าเครื่องแกงจะไหม้ก่อนที่ปลาจะสุก ทอดจนปลาสุกเหลือง<a href=”” data-mce-href=””>
  • serve….
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