🐟 Kua Prik Glua Fish – Thai-Style Fried Fish with Chili and Salt
Authentic Thai flavor in the heart of Warsaw
Kua Prik Glua Fish (คั่วพริกเกลือ) is one of Thailand’s most iconic street-food dishes – simple, bold, and irresistibly aromatic. At NiyomThai in Warsaw, we prepare it exactly the way it’s made in coastal Thai kitchens: hot wok, fresh ingredients, and perfect balance between spiciness, saltiness, and natural flavor.
Tender fish fillets are lightly coated in batter and deep-fried until the outside turns golden and crispy, while the inside remains juicy and delicate. Then, the fish is stir-fried in a wok with chili, garlic, fresh spring onions, and a touch of sea salt. Finally, we sprinkle it with fried garlic to bring out that rich, savory aroma and subtle crunch that makes this dish truly addictive.
This is pure Thai cooking philosophy – minimal ingredients, maximum taste. The heat of chili awakens your senses, salt enhances the natural flavor of the fish, and the crispy garlic adds a delightful texture. At NiyomThai, we use only the freshest ingredients to ensure the dish tastes just like in Thailand – intense, balanced, and full of character.
We serve it with fluffy jasmine rice and a light side salad of fresh lettuce, sprouts, and cabbage. Together, it creates a perfectly balanced meal that is both satisfying and refreshing – ideal for lunch, dinner, or a cozy evening with friends. The visual harmony of colors and textures makes Kua Prik Glua Fish as beautiful as it is delicious.
Our guests often say it’s one of those dishes that make them fall in love with Thai cuisine instantly. The combination of crispy texture, spicy aroma, and a hint of salt delivers a unique flavor experience that stays with you long after your meal.
Visit NiyomThai at Poznańska 11, Warsaw, and experience authentic Thai street-food craftsmanship, prepared by our Thai chefs with love and precision. Each bite will transport you straight to the bustling streets of Bangkok, filled with the scent of fresh herbs, garlic, and chili sizzling in the wok.