Easy Thai Crispy Fish With Tamarind Sauce Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
2 people
-
Calories
708 kcal
-
Course
Main Course
-
Cuisine
Thai
Easy Thai Crispy Fish With Tamarind Sauce Recipe
Description
The Easy Thai Crispy Fish With Tamarind Sauce Recipe uses whole tilapia cleaned and sliced with shallow cuts, then coated in cornflour to create a crispy exterior when deep-fried. The fish is fried in neutral oil until golden and crunchy on the outside while remaining moist on the inside. The accompanying tamarind sauce is prepared by sautéing a mixture of crushed fresh and dried chilies with garlic in oil, then thickening a combination of palm sugar, tamarind paste, fish sauce, and water with cornflour slurry for a balanced sweet-sour-spicy flavor.
The sauce coating complements the crispy fish texture with its tangy and savory notes, making this dish a flavorful centerpiece. It pairs well with plain steamed rice to balance the robust flavors.
According to the notes, tilapia or other white fish can be used, adjusting chilies to taste. The nutrition card provides a guideline for portioning. Patting the fish dry before coating and frying is important to reduce oil splatter. This recipe captures essential Thai flavor contrasts between crispy fried fish and a lively tamarind sauce.
Ingredients
- 2.2 lb fish tilapia
- cornflour as needed to coat fish
- neutral cooking oil as needed for frying, generic cooking oil
- 1 handful chilies mix fresh and dried chilies to taste
- 10 cloves garlic
- 1 tablespoon cornflour to thicken the sauce
- 2 tablespoons water to thicken the sauce
- 4 1/2 tablespoons palm sugar
- 5 tablespoons tamarind paste
- 7 tablespoons fish sauce
- 2 tsp water
Instructions
PREPARE FISH
- Thoroughly clean the fish with cold water, both inside and out.
- Pat the fish dry completely to prevent oil splatter during frying.
- Slice a few deep diagonal cuts across the flesh of the fish (not too deep).
- Coat the fish evenly with cornflour.
DEEP-FRY FISH
- 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.
- 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.
- 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
- Crush the chilies and garlic with a mortar and pestle.
- 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.
- Warm 3 tablespoons of oil in a saucepan over medium heat. Sauté the crushed chilies and garlic until golden and fragrant.
- Add palm sugar, tamarind paste, fish sauce, and 2 tsp water.
- Stir in the cornflour mixture until the sauce thickens to a glossy consistency.
SERVE
- 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.
Notes
- Use fresh or dried chilies according to your heat preference to adjust the sauce spiciness.
- Pat the fish dry thoroughly before coating to prevent oil splatter during frying.
- You can substitute tilapia with other firm white fish fillets if preferred.
- The tamarind sauce thickens with a cornflour slurry; mix well before adding to avoid lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 57g | 19% |
| Protein | 105g | 210% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 248mg | 83% |
| Sodium | 5273mg | 220% |
| Potassium | 1991mg | 42% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 134mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
