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Thai Fried Fish With Tamarind Sauce

Savory Thai Fried Fish With Tamarind Sauce Delight

Thai Fried Fish with Tamarind Sauce brings a delightful mix of flavors, perfect for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 16 minutes
Resting Time 5 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 2 lb Fish (any flaky white fish like tilapia, cod, or snapper)
  • Cornflour for coating
  • Oil (vegetable or peanut) enough to submerge fish halfway
For the Sauce
  • 10 cloves Garlic peeled
  • 1 handful Chilies fresh and dried varieties to taste
  • 2.5 oz Palm Sugar can swap with brown sugar
  • 4 tbsp Tamarind Paste
  • 6 tbsp Fish Sauce for umami flavor
  • 2 tsp Water
  • 2 tbsp Water for sauce consistency
  • 1 tbsp Cornstarch to thicken sauce

Equipment

  • Deep skillet or pan
  • Mortar
  • Food Processor
  • Saucepan

Method
 

Instructions
  1. Prepare the Fish: Rinse and pat dry the fish, making shallow cuts on both sides.
  2. Coat with Cornflour: Lightly dust fish with cornflour on all sides.
  3. Heat the Oil: In a deep skillet, heat oil to about 350°F (175°C).
  4. Fry the Fish: Fry fish for about 8 minutes on each side until golden and crispy.
  5. Drain Excess Oil: Lift fish from oil and place on a paper towel-lined colander.
  6. Crush the Garlic and Chilies: In a mortar, crush garlic and chilies into a coarse paste.
  7. Sauté the Mixture: Sauté crushed mixture in oil until fragrant.
  8. Combine Sauce Ingredients: Add palm sugar, tamarind paste, fish sauce, and water.
  9. Thicken the Sauce: Stir in cornstarch slurry and cook until the sauce thickens.
  10. Serve and Garnish: Drizzle sauce over fish, optionally garnishing with cilantro or chilies.

Notes

For the best flavor, use fresh ingredients and serve immediately for the best texture.