A classic Thai dish featuring crispy fried fish fillets topped with a tangy tamarind sauce, complemented by fresh herbs and a touch of spice. Perfect as a festive main course or a special treat.
Ingredients
For the Fish:
- 2-3 fish fillets (e.g., snapper, tilapia, or cod)
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying)
For the Tamarind Sauce:
- 2 tbsp tamarind paste
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp sugar (adjust to taste)
- 1/4 cup water
- 1 clove garlic, minced
- 1 red chili, finely sliced (optional, for spice)
For Garnish:
- Fresh cilantro, chopped
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves:
2-3 people
Instructions
- Prepare the Fish:
- Pat the fish fillets dry with paper towels. Season with salt and pepper.
- Lightly coat the fillets with flour, shaking off any excess.
- Fry the Fish:
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the fillets for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
- Make the Tamarind Sauce:
- In the same skillet, reduce the heat to low and add minced garlic. Sauté for 30 seconds until fragrant.
- Add tamarind paste, fish sauce, sugar, water, and sliced chili. Stir well and simmer for 2-3 minutes until the sauce thickens slightly.
- Combine and Serve:
- Pour the tamarind sauce over the fried fish fillets.
- Garnish with fresh cilantro, red chili slices, and lime wedges. Serve immediately with steamed rice.
Nutritional Information (Per Serving):
- Calories: 280 kcal
- Protein: 20g
- Carbohydrates: 12g
- Fat: 15g
- Sodium: 500mg
Notes
- For a milder version, omit the chili and reduce the tamarind paste slightly.
- Substitute tamarind paste with lime juice if unavailable, though the flavor will differ.
- Leftovers can be reheated gently in a skillet to retain crispiness.
Let me know if you’d like more recipes or tips! 😊