This Thai crispy fish with tamarind sauce is absolutely unbeatable! Pan-fried to crispy perfection, the fish is smothered in a sticky, sweet-and-sour tamarind sauce that’s packed with a flavorful garlic punch. It’s simply irresistible!
Ingredients
- 35 ounces tilapia fish
- Cornflour (for coating)
- Oil (for frying)
- A handful of fresh and dried chilies (adjust to taste)
- 10 cloves garlic
- 1 tablespoon cornflour (to thicken the sauce)
- 2 tablespoons water (to thicken the sauce)
- 4.5 tablespoons palm sugar
- 5 tablespoons tamarind paste
- 7 tablespoons fish sauce
- 0.33 fluid ounces water
Instructions
Prepare the Fish
- Clean the fish thoroughly with cold water, both inside and out.
- Pat the fish dry with paper towels to prevent splattering when frying.
- Make a few diagonal cuts across the fish’s flesh (don’t cut too deep).
- Coat the fish evenly with cornflour.
Deep-Fry the Fish
- Heat oil in a deep frying pan over medium heat, enough to submerge one side of the fish at a time.
- Once the oil is hot, fry each side of the fish for about 8 minutes, or until golden and crispy. Adjust the frying time depending on the size of the fish.
- Carefully remove the fish from the oil using a large spatula and place it in a colander to drain any excess oil.
Make the Tamarind Sauce
- Use a mortar and pestle to crush the chilies and garlic together.
- In a separate bowl, mix 1 tablespoon of cornflour with 2 tablespoons of water to create a slurry for thickening the sauce.
- In a saucepan, heat 3 tablespoons of oil over medium heat. Add the crushed chilies and garlic, sautéing until golden and fragrant.
- Stir in palm sugar, tamarind paste, fish sauce, and a splash of water.
- Add the cornflour mixture to the pan, stirring until the sauce thickens to a glossy consistency.
Serve
- Place the fried fish on a serving dish and pour the tamarind sauce over the top.
- Garnish with fresh and dried chilies for extra heat, if desired. Enjoy!
