Thai Fried Fish with Sweet And Sour Tamarind Sauce
This Thai Fried Fish with Chili-Tamarind Sauce recipe delivers a delightful combination of crispy fried fish coated in a flavorful, tangy, and slightly spicy sauce. Perfect for dinner, this dish combines the umami of soy sauce with the sourness of tamarind, the sweetness of rock sugar, and the heat of...
Ingredients
Fish
big chunks fish4
Vegetable oil for frying
Chili-Tamarind Sauce
garlic4clove
Cilantro roots, chopped2sprigs
white peppercorns1/4tsp
mild red chili peppers, cut into small chunks2- Thai chilies or bird eyes chilies, chopped1
- Tbsp chopped rock sugar3
soy sauce1 1/2tbsp
tamarind pulp, mix with 60ml of water2tbsp
water1/4cup
chopped cilantro1/4cup- vegetable oil
Nutrition (per serving)
Calories
12.4kcal (0.62%)
Protein
0.6g (1.24%)
Carbs
1.9g (0.71%)
Sugars
0.9g (1.82%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Thai Fried Fish with Sweet And Sour Tamarind Sauce
Preparing the Chili Paste
- Step 1
Pound the cilantro roots, garlic, and white peppercorns with a mortar and pestle until a rough paste forms.
- Step 2
Add the mild red chilies and bird's eye chilies, and pound until the mixture also resembles a rough paste.
Frying the Fish
- Step 1
In a deep-bottom wok, add enough cooking oil to fry the fish at medium-high heat.
- Step 2
Fry the fish until golden brown and cooked through. Set aside.
Making the Sauce
- Step 1
In a wok over medium heat, cook the chili mixture in some vegetable oil, stirring constantly.
- Step 2
When the mixture starts to dry up, add rock sugar, tamarind juice, water, and soy sauce. Stir until the sugar melts.
- Step 3
Simmer for 1-2 minutes until the sauce achieves a thick, syrupy consistency. Taste and adjust to your liking.
- Step 4
Turn off the heat, add the chopped cilantro, and stir to mix.
Serving
- Step 1
Place the fried fish on a serving plate.
- Step 2
Pour the sauce over the fish. Garnish with some chopped cilantro and sliced chilies.
Nutrition (per serving)
Nutrition (per serving)
Calories
12.4kcal (0.62%)
Protein
0.6g (1.24%)
Carbs
1.9g (0.71%)
Sugars
0.9g (1.82%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
The sauce can be made ahead of time and stored in the refrigerator. Just before serving, bring it back to a boil, whisking in the chopped cilantro.
If the sauce becomes excessively thick while sitting, dilute it with a small amount of water.
FAQS
Can I use different types of fish for this recipe?
Yes, you can use any firm white fish fillets such as cod, sea bass, or snapper. Adjust cooking time accordingly.
How spicy is this dish?
The spiciness can be adjusted by using more or fewer Thai chilies (bird's eye chilies). Remove the seeds for a milder flavor.
Can I substitute rock sugar with regular sugar?
While rock sugar provides a unique sweetness, you can substitute it with regular granulated sugar. Start with a smaller amount and adjust to taste.
How long can I store the leftover sauce?
The leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
What is the best way to achieve crispy fish?
Ensure the oil is hot enough before frying the fish, and don't overcrowd the wok. Pat the fish dry with paper towels before frying to remove excess moisture.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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