Thai Fried Fish with Tamarind Sauce
I'll show you how to master the perfect Thai fried fish with tamarind sauce in just 3 steps. Think shatter-crisp skin and juicy meat, every single time!
Equipment
- Measuring spoons & cups
- Cutting board & sharp knife
- Large frying pan
- spatula
- Wire rack or paper towels
- Saucepan
Ingredients
For frying the fish
- 2 lb fish, see notes
- cornflour, as needed to coat fish
- oil, as needed for deep-frying
For making the tamarind sauce
- 10 cloves of garlic, peeled
- 1 handful of chilies, mix fresh and dried chilies to taste
- 3 tbsp oil
- 2.50 oz palm sugar
- 4 tbsp tamarind paste
- 6 tbsp fish sauce
- 2 tsp water
For thickening the sauce
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Prepration
- Rinse the fish inside and out, then pat it completely dry.
- Score the body with a few deep, diagonal cuts.
- Give the fish a light, even dusting of cornflour.
Frying the fish
- Fill your wok with enough oil to submerge at least half the fish and bring it to a steady medium heat.
- Carefully lower the fish in. Let it fry for about 8 minutes per side until it’s deep golden and feels rigid to the touch.
- Lift it out and let it drain on a wire rack or paper towels.
Making the tamarind sauce
- Whisk 1 tbsp of cornflour with 2 tbsp of water in a small bowl and set this slurry aside for later.
- Pound the chilies and garlic in a mortar and pestle until you have a rough, fragrant paste.
- Sizzle the paste in 3 tbsp of oil until it just starts to turn golden.
- Stir in the palm sugar, tamarind, fish sauce, and 2 tsp of water. Let it bubble until the sugar melts into a dark, glossy glaze.
- Pour in your cornflour slurry, stirring constantly until the sauce thickens and shines.
Serving
- Place your crispy fish on a large platter and spoon the hot, sticky sauce over the top at the very last second. Garnish with plenty of fresh cilantro and serve alongside a steaming bowl of jasmine rice.
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.
Calories: 708kcal | Carbohydrates: 57g | Protein: 105g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 248mg | Sodium: 5273mg | Potassium: 1991mg | Fiber: 2g | Sugar: 36g | Vitamin A: 21IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 5mg
