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  • Fried Fish With Spicy Tamarind Sauce Recipe | So Good!

    This Crispy Fried Fish with Tamarind Sauce recipe brings together a myriad of beautifully balanced flavours: delightfully Spicy, perfectly Salty, pleasingly Sour, mildly Sweet, with a hit of Umami! It is a special fried fish recipe you will make over and over again…that is our assurance!

    When we think of a perfect blend of sweet, spicy, salty and sour elements together creating a fusion of flavours, as good Thai food often does perfectly, it is irresistible and gets our taste buds singing. And this particular fried fish with tamarind sauce recipe (pla rad prik in Thai) is a quintessential illustration of Thai food. The whole deep fried fish is crispy outside and soft inside, and is topped with a mouth-watering sauce that just explodes with flavours – tanginess from the tamarind paste, a kick of spiciness from the red and green chillies, slight sweetness from the palm sugar, saltiness and umami from the fish sauce, and with just a hint of garlic – creating a sensational combination.
     


     

    This whole deep fried fish is sure to draw attention at your dinner table or parties not only for its superb taste but also for its elegant presentation, served on a platter with vibrant garnishing. Thai crispy fish fried with spicy tamarind sauce is ideally eaten with a warm bowl of steamed rice.
     


     

    Note: for those who are apprehensive about frying a fish whole, you can make this recipe with fish fillets. It might not be as crispy as a whole fish, but it will still be outstandingly delicious.

    Learn how to make this delectable Fried Fish with Tamarind Sauce recipe at home after watching Yummefy’s step by step video tutorial. Find the detailed list of ingredients, cooking method, cook time, and prep time needed to cook Fried Fish with Tamarind sauce right here. So easy!

    Visit our fish recipes page to see all our fish recipes!

     

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  • RECIPE

    INGREDIENTS

    Sauce:
    2 1/4 tablespoon vegetable oil
    6 shallots, finely sliced
    6 garlic cloves, finely sliced
    2 red chillies, fresh, deseeded, finely sliced
    2 green chillies, fresh, deseeded, finely sliced
    30 gram tamarind, soaked in 125 ml warm water for 30 minutes, then mashed and strained. tamarind paste reserved.
    125 ml chicken stock, (about ½ cup)
    2 1/2 teaspoon fish sauce
    1 1/4 tablespoon brown sugar
    1/4 teaspoon salt, or to taste

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    1 whole fish, (about 650 grams), preferable red snapper or sea bass, scaled and cleaned
    1 cup maida (all-purpose flour)
    3/4 teaspoon black pepper powder
    vegetable oil, for deep frying

    Garnish:
    1 spring onion, cut finely at an angle
    1 tablespoon lemongrass, finely ground, to make a paste
    red chilli, deseeded, cut finely at an angle
    coriander leaves, chopped

    COOKING METHOD

    1. To make sauce: Add oil to a medium wok or kadhai over medium high heat. When oil is hot but not smoking, add shallots and garlic; stir. Sauté till lightly browned, about 4 minutes.
       
    2. Toss in red chillies, green chillies, and stir well for about 1 minute. Pour in reserved tamarind paste, chicken stock, fish sauce, add brown sugar, and salt. Allow to cook, stirring, until the sauce thickens, about 8 minutes. Remove from heat and reserve sauce.
       
    3. To prepare the fish: Place fish on a flat surface and make 3 angled cuts down to the bone on both sides of the fish. Combine flour and black pepper and spread it out on a platter large enough to hold the fish. Dredge fish in the flour mixture to coat well on both sides; shake off excess flour.
       
    4. In the meanwhile, place a large wok or kadhai on high heat; add oil about ¾-inch deep. Once oil is really hot but not yet smoking, carefully slide in whole floured fish into the oil. Fry till the fish is a deep golden brown all over, about 4 minutes on each side. Remove and drain on a paper towel-lined plate.
       
    5. Transfer fish to a serving platter and evenly pour reserved sauce over the fish.  Garnish generously with spring onion, lemongrass paste, red chillies, and coriander. Serve immediately with steamed rice.
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