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Origin

Pla Tod Kai is a traditional Southern Thai dish, particularly popular in Phuket and Surat Thani provinces. This dish originated from the Chinese-Thai communities who blended Thai and Chinese culinary traditions. Fresh sea fish is marinated with spices and then deep-fried until golden and crispy on the outside, tender and juicy on the inside.

Characteristics and Flavor

Pla Tod Kai features medium-sized snakehead or mackerel fish, fried to a golden hue with a crisp exterior and soft, succulent interior. It emits a fragrant aroma from garlic, white pepper, and turmeric. The flavor is well-balanced—sweet, sour, savory, and slightly spicy. Sometimes served with seafood dipping sauce or jaew dipping sauce for extra taste.

Ingredients

Fresh snakehead or mackerel fish, ground turmeric, minced garlic, white pepper, vegetable oil, granulated sugar, lime juice, seasoning sauce

Serving Suggestion

Serve hot with steamed jasmine rice or sticky rice, accompanied by pickled vegetables such as carrots, long beans, or cabbage. Use dipping sauces like seafood or jaew sauce to enhance flavor.

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