ปลาเรียว

Origin

Pla rew, known locally in southern dialect as 'pla rew,' is a type of fish found among coral reefs and Andaman Sea coastlines, especially in Phuket, Krabi, and Pangnga provinces. Local fishermen typically catch pla rew during the rainy season and fry it until crispy—a beloved regional specialty renowned for its crisp exterior and tender interior.

Characteristics and Flavor

Pla rew ranges from small to medium-sized, with a slender, elongated body and shiny skin. When fried, it yields soft, white flesh with a naturally sweet flavor. The outer layer becomes delightfully crunchy and aromatic, enhanced by spices such as turmeric, garlic, and black pepper, creating an inviting fragrance. It pairs exceptionally well with seafood dipping sauce or nam jim jaew.

Ingredients

Fresh pla rew, turmeric, garlic, black pepper, fish sauce, sugar, lime juice, cooking oil

How to Serve

Serve hot with seafood dipping sauce or nam jim jaew. Enjoy alongside steaming sticky rice or white rice. Can be served as a snack or main course. For optimal crispness, consume immediately after frying.

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