Thai Fish (With Tamarind Sauce)
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0.0
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
536 kcal
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Course
Main Course
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Cuisine
Thai
Thai Fish (With Tamarind Sauce)
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This Thai fish recipe features pan-seared Tilapia and a delicious tamarind-based sauce. It's a quick and easy weeknight meal for the family.
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Ingredients
- 6 fillets tilapia
- ¼ cup cooking oil (see notes)
- 2 teaspoon garlic paste
- 1 cup tamarind water (see notes)
- ½ cup soy sauce (low sodium)
- ¼ cup fish sauce (see notes)
- ¼ cup dark brown sugar (see notes)
- 2 tablespoon julienned ginger
- 4 green onions
- 1 red bell pepper
- 1 tablespoon cornstarch (see notes)
- ¼ cup water
Garnish
- 2 tablespoon raw peanuts (see notes)
- 1 teaspoon sesame seeds
- ¼ cup basil microgreens (see notes)
Instructions
- Chop the peanuts in a handheld nut grinder and dry roast them in a nonstick pan. Set aside for later.
- Julienne the ginger, chop the green onions, and slice the bell pepper into thin slivers, discarding the seeds.
- Whisk the tamarind, soy sauce, fish sauce, and dark brown sugar in a bowl and set aside.
- Mix the cornstarch and water to make a slurry.
- Heat the cooking oil in a pan and sear the tilapia fillets until they reach an internal temperature of 145 degrees farenheit.
- Set them aside and discard all but 2 tablespoons of the cooking oil.
- Saute the garlic in this oil for 30 seconds.
- Add the tamarind mixture to the pan and bring to a boil.
- Add ⅔ of the bell peppers, ginger, and green onions to the sauce, cover, and simmer for 5 minutes.
- Uncover, turn the flame to high, and use the prepared cornstarch slurry to thicken the sauce. (see notes)
- Plate the cooked fish in a shallow dish and pour this sauce over it.
Garnish
- Add the remaining ingredients in layers, starting with the bell peppers, then green onions, ginger, chopped nuts, sesame seeds, and basil.
Notes
- Cooking oil - I use a neutral cooking oil for this recipe, like canola, avocado, sunflower, or peanut oil. I recommend pan-searing the fish in one of these, but you can use sesame oil for the sauce for a bolder Thai flavor.
- I use a neutral cooking oil for this recipe, like canola, avocado, sunflower, or peanut oil. I
- Tamarind sauce - I like to use fresh tamarind pulp (linked in the post above) and make my tamarind water from scratch. Break away a quarter of the tamarind block and soak it in 1 cup of boiling water. Once the water is at room temperature, run the mixture through a sieve and discard the seeds. I feel it tastes less metallic than a storebought paste. If you use a paste, mix two tablespoons with 1 cup of hot water and use.
- Soy sauce - I like to use low-sodium soy sauce, but you can use regular soy sauce. If you're gluten-free, substitute with tamari or coconut aminos.
- Fish sauce - A little fish sauce is essential to the recipe, but if you dislike the smell, use the milder oyster sauce instead.
- Brown sugar—I like to use dark brown sugar for best results. If the recipe is too sour for your liking, double the sugar to help balance the flavor.
- —I like to use dark brown sugar for best results. If the recipe is too sour for your liking, double the sugar
- Cornstarch - Always make a slurry of cornstarch with water and completely dissolve the powder for a smoother sauce. When you add this slurry, the sauce should have reached a boil, and you must stir constantly to thicken it. As soon as you reach the desired consistency, turn the stove off.
- Peanuts - I like to use raw peanuts and roast them myself. If you prefer, you can use store-bought, unsalted roasted peanuts.
- Microgreens - I like to use basil microgreens for their nutritional value. Feel free to use 6-8 chopped Thai basil leaves instead.
Nutrition Information
Show Details
Serving
1serving
Calories
536kcal
(27%)
Carbohydrates
32g
(11%)
Protein
57g
(114%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
128mg
(43%)
Sodium
2905mg
(121%)
Potassium
1073mg
(31%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
1132IU
(23%)
Vitamin C
46mg
(51%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 536kcal | 27% |
| Carbohydrates | 32g | 11% |
| Protein | 57g | 114% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 128mg | 43% |
| Sodium | 2905mg | 121% |
| Potassium | 1073mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 1132IU | 23% |
| Vitamin C | 46mg | 51% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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