This Thai fried fish with tamarind sauce is gluten-free and has easy step-by-step images to guide you through the recipe! The crispy fish and the spicy, sweet, and tangy sauce taste just like what you’d find at a traditional Thai restaurant.
About pla rad prik
We love making a whole fish once a week at home, and we usually go for steamed fish or this Thai tamarind fish because it’s just one of our absolute favorite dishes. I always pick up a fresh tilapia from the local market, but you can use any whole fish you like.
It’s a dish that’s really popular in Thai restaurants, known as pla rad prik and often served as part of a larger meal alongside other Thai food. But it also works great as a main dish with steamed rice.
The preparation is pretty simple, and once you’ve made it once, you could probably do it with your eyes closed!
The whole fish gets coated in a light layer of cornflour and fried until it’s perfectly crispy and golden. After that, the deep-fried whole fish is topped with a sticky, spicy-sweet tamarind sauce made with palm sugar, tamarind paste, chilies, and lots of garlic.
Ingredient notes and substitutes
You’ll find ingredient tips and step-by-step instructions below, or you can jump straight to the recipe card if you’re ready to get cooking!
- Fish (2 lb) – Choose a flaky white fish like tilapia, cod, halibut, sea bass, or snapper. You can also use fish fillets.
- Cornflour (to coat fish) – Creates a crispy coating on the fish and helps thicken the tamarind sauce.
- Oil (for frying) – For deep-frying and making the sauce. The best choice for making Thai crispy fish is a neutral oil like canola or vegetable oil. If you love the idea of frying a whole fish, you might also like my recipe for pla som!
- Tamarind paste (5 tbsp) – Adds the tangy, zesty flavor that gives the tamarind sauce its signature taste.
- Palm sugar (4 1/2 tbsp) – Brings a caramel-like sweetness.
- Fish sauce (7 tbsp) – Adds salty, savory depth, a key ingredient in authentic Thai cuisine.
- Dried red chilies (to taste) – Bring heat and a smoky flavor.
- Red chilies (to taste) – Use Thai chilies like Jinda for real heat, or swap for jalapeños or bell peppers for a milder option.
- Water (2 tsp)
- Garlic (10 cloves)
Step-by-step image instructions
Step 1: Give the fish a good rinse under cold water, cleaning both inside and out, then pat it completely dry with paper towels.
Step 2: Make a few deep, diagonal cuts across the body (careful not to cut too deep) so it fries evenly.
Step 3: Dust the fish all over with cornflour.
Step 4: Heat enough oil in a large wok pan to submerge one side of the fish at a time. Keep it over medium heat.
Step 5: Once the oil is hot, gently lower the fish in and fry each side for about 8 minutes, or until golden and crispy. Adjust the time depending on the size of your fish.
Step 6: When done, lift the fish out with a large spatula and transfer it to a colander or paper towels to drain any extra oil.
Step 7: Crush the chilies and garlic together using a mortar and pestle (or use a food processor).
Step 8: In a small bowl, mix 1 tablespoon of cornflour with 2 tablespoons of water. Set aside for thickening later.
Step 9: Heat 3 tablespoons of oil in a saucepan over medium heat. Add the crushed chilies and garlic, and sauté until golden and fragrant.
Step 10: Add the palm sugar, tamarind paste, fish sauce, and 2 teaspoons of water. Stir everything together.
Step 11: Pour in the cornflour slurry and stir until the sauce thickens and turns glossy.
To serve: Transfer the deep-fried fish to a serving dish that fits it nicely. Spoon the sauce over the top and finish with chilies and a sprinkle of fresh herbs like cilantro or green onions if you like. Serve with jasmine rice. Enjoy!
More Thai fish recipes you’ll love
That’s all you need to know to make this crispy Thai fried fish with tamarind sauce! I promise you, once you taste it, you’ll be hooked! Please leave a comment or rating and follow along on Facebook, Instagram, and Pinterest.
Thai Fried Fish With Tamarind Sauce
Equipment
- Cutting board and sharp knife
- Large frying pan
- spatula
- Wire rack or paper towels
- Saucepan
Ingredients
For frying fish
- 2 lb fish, see notes
- cornflour, as needed to coat fish
- oil, as needed for deep-frying
For making tamarind sauce
- 10 cloves of garlic, peeled
- 1 handful of chilies, mix fresh and dried chilies to taste
- 1 tablespoon cornflour
- 2 tablespoons water
- 3 tbsp oil
- 4 1/2 tablespoons palm sugar
- 5 tablespoons tamarind paste
- 7 tablespoons fish sauce
- 2 tsp water
Instructions
Prepare the Fish
- Rinse the fish well with cold water, inside and out. Pat it completely dry to avoid oil splatters.
- Make a few shallow, diagonal cuts across the flesh of the fish. Lightly coat it all over with cornflour.
Fry the Fish
- Heat enough oil in a deep pan to submerge one side of the fish. Once hot, fry the fish over medium heat for about 8 minutes per side, or until golden and crispy.
- Carefully lift the fish out with a spatula and place it in a colander to drain any excess oil.
Make the Tamarind Sauce
- Crush the chilies and garlic using a mortar and pestle. In a small bowl, whisk together 1 tablespoon of cornflour with 2 tablespoons of water to use later for thickening.
- Heat 3 tablespoons of oil in a small saucepan over medium heat. Add the crushed chilies and garlic, and sauté until golden and fragrant.
- Stir in the palm sugar, tamarind paste, fish sauce, and 2 teaspoons of water. Simmer until the sugar dissolves.
- Add the cornflour mixture and stir until the sauce thickens to a glossy consistency.
Assemble and Serve
- Transfer the fried fish to a serving plate. Drizzle the tamarind sauce over the top, and garnish with extra chilies or fresh herbs if you like.
Notes
- Use the nutrition card in this recipe as a guideline.
- Fish – Choose a flaky white fish like tilapia, cod, halibut, sea bass, or snapper. You can also use fish fillets.
Absolutely delicious. I added less sugar then in recipie but this is only because I don’t like my food too sweet.
Thank you, Saba. This recipe is one of my favorites too!
I love this recipe
Me too it’s one of my faves!