Pan-Fried Fish with Thai Sweet Chili Sauce
Super easy, super quick, and truly delicious Thai sweet chili sauce (easier sweet and sour sauce) to go with simple pan-fried fish fillets.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 650-700 gram any firm white fish fillet (e.g. tilapia, cod)
- salt
- pepper
- flour
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 1 tomato, diced
- 1/3 cup Thai sweet chili sauce
- 1 cup water
- 1 tablespoon chili sauce, such as sambal oelek
- 1 1/2 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon cornstarch + 2 tablespoon water
- 1/4 cup cilantro, chopped
- 2 scallions, thinly sliced
Instructions
- 1
Pan-fried fish
- 2
Sprinkle fish fillet with salt and pepper, then coat with flour.
- 3
Heat 2 tablespoon oil in a frying pan on medium high and pan fry fish fillets until golden brown on both sides, about 2 minutes per side. Set aside in a serving plate.
- 4
Thai sweet chili sauce
- 5
Heat about 2 tablespoon oil in a frying pan (use the same unwashed pan to fry fish) on medium high heat and sauté garlic and onion until fragrant, about 3 minutes.
- 6
Add tomato. Mix well, and cook for another minute.
- 7
Add Thai sweet chili sauce, water, chili sauce, vinegar, fish sauce, salt, and sugar. Mix well. Bring to a boil. Adjust taste as needed.
- 8
Thicken sauce with cornstarch solution. Turn off heat once the sauce has thickened.
- 9
Add chopped cilantro and scallions into the sauce. Mix well. Pour the sauce over the fried fish. Serve immediately.