Thai crispy fish with tamarind sauce recipe is hands down THE BEST you’ll try. Pan-fried to perfection, this crispy Thai fish is drizzled with a sticky, sweet, and sour tamarind sauce that’s loaded with a garlic kick, so good!

Can’t get enough of Thai whole fish recipes? Try my refreshing Thai lime garlic steamed fish!

Thai crispy fish with tamarind sauce

For this Thai crispy whole fish with tamarind sauce, I used tilapia, which I purchased fresh at the local food market in our rural village. But you can totally switch it up with your favorite fish too – bass, snapper, trout, feel free to experiment!

Coated with cornflour, the fish sizzles away in a pan until perfectly crunchy.

After deep-frying, we drizzle the whole thing in an irresistible sauce of sweet palm sugar and tangy palm sugar.

This Thai crispy fish is sticky, saucy, it’s so good!

I love to make it spicy by topping it off with lots of spicy Thai chilies, both fresh and dried, combined with lots of garlic.

Why try this Thai fried fish recipe

• Thai restaurant quality at home. No more takeout, this whole fish with tamarind sauce is better than what you’d find dining out.
• The best spicy Thai fish recipe. If you love spicy food, this dish will leave you reaching for more and more. It’s spicy food with lots of other flavors as well.
• Authentic Thai food. This is our family recipe for crispy fried fish with tamarind sauce. We often whip it up at family gatherings and my little niece and nephew love it!
• Versatile. You can make this recipe your own by choosing a different type of fish or altering the spiciness. You can even use fish fillets if you don’t like the idea of deep-frying fish (head included). Choose different kind of chilies or even throw in some lemongrass or kaffir lime leaves.

This is THE BEST Thai crispy fish recipe EVER, trust me!

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

• Fish – Grab a flaky fish like tilapia or any white-fleshed fish like cod, halibut, bass, snapper, or others.
• Tamarind paste – Tamarind gives the sauce a tangy, zesty punch you just can’t get enough of.
• Palm sugar – Palm sugar gives the tamarind-based sauce a caramel-like sweetness that sets this recipe apart. If not on hand, you can sub with brown sugar, but the outcome will be different.
• Fish sauce – Fish sauce is used in Thai cuisine to add a salty and umami flavor.
• Dried red chilies – Dried chilies are spicier than their fresh counterpart. Additionally, they add a smoky tone. Add to taste.
• Red chilies -You can use Thai chilies like Jinda chilies, or opt for milder ones like jalapeños or even bell peppers for the little ones. You’ll get all the color and none of the heat.
• Cornflour – Cornflour coats the fish with a crispy layer, and it doubles as a thickener for the sauce.
• Water
• Garlic

How to make it

Tips for the best Thai tamarind fish

• Use a neutral oil with high smoke point. Canola, vegetable oil, or sunflower oil is perfect. With a neutral oil, the flavor of your fish can shine through.
• Maintain the right oil temperature. Keep the oil temperature hovering around 350-375°F (175-190°C). You can use a kitchen thermometer if you want to.
• Use a large wok. Use a large wok that fits a whole fish.
• Flip carefully. When flipping the fish, be careful with the hot oil. If needed, use two spatulas.

How to serve

Transfer your fried fish to a dish that fits the size of it. Drizzle it with the sauce and top if off with chilies and optionally fresh herbs like cilantro or chopped green onions.

Serve with rice, a lime wedge, or even some vegetables on the side.

How to store and reheat

I suggest eating Thai crispy fish in one go, since the fish is deep-fried, the leftovers will become soggy over time.

Let your leftovers cool down to room temperature and transfer them to an airtight container. Store the leftover tamarind sauce in a separate airtight container and keep it in the fridge.

Reheating instructions: Reheat in an oven for about 10–15 minutes, or pan-fry until warm.

Did you know?

In Thailand, this dish is known as pla tub tim rad prik. It’s a popular Thai dish that’s enjoyed as a larger meal, often with the family. In my family, we pair it with sticky rice and lots of other dishes like salads and noodles.

Frequently asked questions

More Thai fish recipes you’ll love

• Kanom jeen nam ya – Rice noodles with fish curry.
• Thai red curry fish
• Yum kanom jeen – Cold Thai rice noodle salad with mackerel.
• Thai fish cakes
• Tom yum pla – A healthy Thai fish soup.

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Print Recipe

5 from 2 votes

Easy Thai Crispy Fish With Tamarind Sauce Recipe

Author: Praew Cooking Method: Frying, Cooking Cuisine: Asian cuisines Courses: Dinner Recipe Keys: Egg Free High Protein Low Carb Nut Free Spicy

Difficulty: Beginner Prep Time 10 min Cook Time 40 min Total Time 50 mins

Servings: 2 Calories: 687

Description

Soft and tender fish flesh, covered in a sweet and spicy tamarind sauce with hints of garlic.

Ingredients

Servings

Other

• 35 ounces fish (tilapia)
• cornflour (enough to cover the whole fish)
• cooking oil (enough to fill a frying pan)
• a handful of chilies (fresh and dried, red)
• 10 cloves garlic
• 1 tablespoon cornflour (to thicken the sauce)
• 2 tablespoons water (to thicken the sauce)
• 4,5 tablespoons palm sugar
• 5 tablespoons tamarind paste
• 7 tablespoons fish sauce
• 0.33 fluid ounces water

Instructions

1. Prepare the fish

   1. Thoroughly clean the fish with cold water, both inside and out.
   2. Pat the fish dry completely to prevent oil splatter during frying.
   3. Slice a few deep, diagonal cuts across the flesh of the fish (not too deeply).
   4. Coat the fish evenly with cornflour.

2. Deep-fry the fish

   5. Pour oil into a deep-frying pan, enough to submerge one side of the fish at a time, and heat it over a medium heat.
   6. When the oil reaches temperature, fry each side for approx 8 minutes until golden and crispy. Adjust frying time based on the fish's size.
   7. After cooking, use a large spatula to carefully remove the fish from the oil and place it in a colander to drain any excess oil.

3. Make the tamarind sauce

   8. Crush the chilies and garlic with a mortar and pestle.
   9. In a separate mixing bowl, whisk together 1 tablespoon of cornflour with 2 tablespoons of water. This will be used later to thicken the sauce.
   10. Warm 3 tablespoons of oil in a saucepan over medium heat. Sauté the crushed chilies and garlic until golden and fragrant.
   11. Add palm sugar, tamarind paste, fish sauce, and a splash of water.
   12. Stir in the cornflour mixture until the sauce thickens to a glossy consistency.

4. Serve

   13. Transfer the fish to a serving dish and pour over the tamarind sauce. Top with fresh and dried chilies if you want to.

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 687kcal

% Daily Value *

Total Fat 27.5g43%

Total Carbohydrate 78g26%

Dietary Fiber 4.3g18%

Sugars 12.5g

Protein 36.6g74%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• You can use tilapia like I did or other white fish flesh.
• Top with chilies to taste.

Keywords: Thai crispy fish with tamarind sauce, Thai fried fish

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