Thai Fried Fish With Tamarind Sauce
Thai fried fish with tamarind sauce made gluten-free with simple image instructions. This recipe works with whole fish or fillets!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb fish (see notes)
- cornflour (as needed to coat fish)
- oil (as needed for deep-frying)
- 10 cloves of garlic (peeled)
- 1 handful of chilies (mix fresh and dried chilies to taste)
- 3 tbsp oil
- 2.50 oz palm sugar
- 4 tbsp tamarind paste
- 6 tbsp fish sauce
- 2 tsp water
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- 1
Rinse the fish well with cold water, inside and out. Pat it completely dry to avoid oil splatters.
- 2
Make a few shallow, diagonal cuts across the flesh of the fish. Lightly coat it all over with cornflour.
- 3
Heat enough oil in a deep pan to submerge one side of the fish. Once hot, fry the fish over medium heat for about 8 minutes per side, or until golden and crispy.
- 4
Carefully lift the fish out with a spatula and place it in a colander to drain any excess oil.
- 5
Crush the chilies and garlic using a mortar and pestle. In a small bowl, whisk together 1 tablespoon of cornflour with 2 tablespoons of water to use later for thickening.
- 6
Heat 3 tablespoons of oil in a small saucepan over medium heat. Add the crushed chilies and garlic, and sauté until golden and fragrant.
- 7
Stir in the palm sugar, tamarind paste, fish sauce, and 2 teaspoons of water. Simmer until the sugar dissolves.
- 8
Add the cornflour mixture and stir until the sauce thickens to a glossy consistency.
- 9
Transfer the fried fish to a serving plate. Drizzle the tamarind sauce over the top, and garnish with extra chilies or fresh herbs if you like.