Easy Thai Crispy Fish With Tamarind Sauce Recipe

PREPARE 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 deep).
4. Coat the fish evenly with cornflour.

DEEP-FRY FISH

1. 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.
2. 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.
3. 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.

MAKE TAMARIND SAUCE

1. Crush the chilies and garlic with a mortar and pestle.
2. 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.
3. Warm 3 tablespoons of oil in a saucepan over medium heat. Sauté the crushed chilies and garlic until golden and fragrant.
4. Add palm sugar, tamarind paste, fish sauce, and 2 tsp water.
5. Stir in the cornflour mixture until the sauce thickens to a glossy consistency.

SERVE

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