Tip 1Sprinkle salt into the hot oil before frying to prevent the fish from sticking to the pan.
How to make it
Step 1
Cook the Oats: Measure 1 cup of McGarrett oats. Rinse thoroughly like rice. Use a 2:1 water-to-oats ratio and cook until soft.
Step 2
Prepare the Nam Pla Prik (Chili–Lime Fish Sauce): Mix 4 tbsp fish sauce with 2 tbsp lime juice. Add finely chopped shallots, garlic, red chilies, and bird’s eye chilies to taste.
Step 3
Clean the Tilapia: Rinse the whole fish with salt to remove any slime and fishy odor. Rinse again with clean water and pat completely dry. Score both sides of the fish with diagonal cuts.
Step 4
Deep-Fry the Fish: Heat 1 bottle of palm oil in a deep pan over medium heat. Add a pinch of salt to the oil. Carefully fry the fish until golden and crispy on both sides. Remove and drain excess oil.
Step 5
Serve: Plate crispy fried tilapia over a bed of McGarrett cooked oats. Drizzle with Nam Pla Prik or serve it on the side for dipping.
Prepare Nam Pla Prik (Chili Fish Sauce): Slice prik jinda and prik kee noo, lightly crush garlic, add to a small bowl. Squeeze lime juice and mix with 2 tbsp fish sauce. Set aside.
