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pla tu fishThis is a general guide. Always check ingredients and preparation with the restaurant.
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Origin
Pla Tu is a common fish found along the southern coast of Thailand, especially in Surat Thani, Nakhon Si Thammarat, and Pattani provinces. Locals often catch fresh Pla Tu from brackish waters or use nets in the mouth of the Phanom River, preparing it in various ways such as Tom Yum, dry stir-fry, or deep-fried crispy dishes—becoming a hallmark of southern Thai cuisine.
Characteristics and Flavor
Pla Tu has firm, pure white flesh with a distinctive pleasant aroma and minimal fishy smell. When cooked, it offers a naturally sweet flavor from the fish, blended with spiciness from chilies, bitterness from kaffir lime leaves, and sourness from lime. Especially in Tom Yum or dry stir-fry dishes, it delivers a rich, aromatic southern Thai curry essence.
Ingredients
- 1 fresh Pla Tu fish
- Southern Thai curry paste
- Red chili paste (nam prik phao)
- Fish sauce
- Lime juice
- Kaffir lime leaves
- Garlic
- Bird’s eye chilies
- Palm sugar
- Holy basil leaves
Serving Method
Serve hot with steaming white rice or sticky rice. Can also be enjoyed with pickled vegetables, nam prik, or side dishes. For best flavor, consume immediately after cooking.