Thai Fish (With Tamarind Sauce)
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.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 fillets Tilapia
- ¼ cup cooking oil ((see notes))
- 2 tsp 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 tbsp julienned ginger
- 4 green onions
- 1 red bell pepper
- 1 tbsp cornstarch ((see notes))
- ¼ cup water
- 2 tbsp raw peanuts ((see notes))
- 1 tsp sesame seeds
- ¼ cup basil microgreens ((see notes))
Instructions
- 1
Chop the peanuts in a handheld nut grinder and dry roast them in a nonstick pan. Set aside for later.
- 2
Julienne the ginger, chop the green onions, and slice the bell pepper into thin slivers, discarding the seeds.
- 3
Whisk the tamarind, soy sauce, fish sauce, and dark brown sugar in a bowl and set aside.
- 4
Mix the cornstarch and water to make a slurry.
- 5
Heat the cooking oil in a pan and sear the tilapia fillets until they reach an internal temperature of 145 degrees farenheit.
- 6
Set them aside and discard all but 2 tablespoons of the cooking oil.
- 7
Saute the garlic in this oil for 30 seconds.
- 8
Add the tamarind mixture to the pan and bring to a boil.
- 9
Add 2/3 of the bell peppers, ginger, and green onions to the sauce, cover, and simmer for 5 minutes.
- 10
Uncover, turn the flame to high, and use the prepared cornstarch slurry to thicken the sauce. (see notes)
- 11
Plate the cooked fish in a shallow dish and pour this sauce over it.
- 12
Add the remaining ingredients in layers, starting with the bell peppers, then green onions, ginger, chopped nuts, sesame seeds, and basil.