Thai Fried Fish with Tamarind Sauce (Pla Rad Prik)

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My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.

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Ingredient notes & substitutes

✱ You’ll find everything at Asian grocery stores. Exact measurements are in the recipe card below.

• Fish: A fresh, whole tilapia, sea bass, or snapper is perfect for this dish. If frying a whole fish feels a bit intimidating, thick white fish fillets work just fine too.
• Cornstarch: This is the secret to that golden, crispy crust. It also helps the sauce cling to the deep fried fish.
• Neutral oil: Use a high-smoke point oil like canola or vegetable oil.
• Thai tamarind paste: This is where the sauce gets its signature tangy flavor. Tamarind gives the dish that bright, slightly sour note that balances the sweetness of the sugar.
• Fish sauce: This is your salt and umami. Use Megachef for the best results.
• Water: Just a splash to help everything melt together into a smooth, glossy glaze.
• Palm sugar: I always use palm sugar here because it doesn’t just sweeten; it adds a mellow, caramel-like depth that you don’t get from white sugar.
• Dried red chilies: These give the sauce a lovely toasted, smoky heat.
• Fresh red chilies: I usually go for Thai Jinda chilies for a real kick, but you can swap these for mild peppers if you want the flavor without the fire.
• Garlic: Finely chopped and sizzled into the sauce.

How to make Thai tamarind fish

Prepare the fish

Step 1: Give the fish a good rinse, inside and out, then pat it completely dry with paper towels.

Step 2: Score the fish by making a few deep, diagonal cuts across the body. This prevents the outside burning before the inside is done.

Step 3: Dust the fish all over with cornflour. You want an even coating.

Fry the fish

Step 4: Heat enough oil in a large wok or pan to submerge at least one side of the fish at a time. Keep your heat at a steady medium.

Step 5: Gently lower the fish into the hot oil. Let it fry for about 8 minutes per side until it’s a deep golden brown and feels rigid when you touch it with your spatula.

Step 6: Carefully lift the fish out and let it drain on a wire rack or paper towels. This keeps the bottom from getting soggy while you finish the sauce.

Make the tamarind sauce

Step 7: In a small bowl, mix 1 tbsp of cornflour with 2 tbsp of water. Set aside for thickening the sauce later.

Step 8: Pound your chilies and garlic together in a mortar and pestle. You want a rough paste that still has some texture to it.

Step 9: In a small saucepan, sizzle the garlic and chili paste in 3 tbsp of oil until it just starts to turn golden.

Step 9: Stir in the palm sugar, tamarind, fish sauce, and 2 tsp of water. Let it bubble away until the sugar melts and the sauce turns into a thick, glossy glaze.

Step 11: Pour in the cornstarch slurry and stir until the sauce thickens and turns glossy.

Serve

Place your crispy fish on a large platter and spoon that hot, sticky sauce right over the top at the very last second. Finish it with a handful of freshly chopped cilantro and serve it with a big bowl of jasmine rice. Enjoy!