Imagine a dish that transforms simple fish fillets into a crispy, tangy masterpiece that will transport your taste buds straight to the vibrant streets of Thailand. This Thai Crispy Fish Tamarind Sauce is not just a recipe—it's a culinary journey that combines the perfect balance of crunch, sweetness, and umami in every single bite. Whether you're a seasoned home cook or an adventurous food lover looking to impress, this recipe promises to elevate your cooking game and bring the authentic flavors of Southeast Asian cuisine right to your dinner table.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb fish fillets
- 1/2 cup tamarind paste
- 1/4 cup sugar
- 1/4 cup fish sauce
- 1 tablespoon garlic, minced
- Oil for frying
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 lb of fish fillets, 1/2 cup tamarind paste, 1/4 cup sugar, 1/4 cup fish sauce, 1 tablespoon minced garlic, oil for frying, and fresh cilantro for garnish.
- Prepare the tamarind sauce by combining the tamarind paste, sugar, fish sauce, and minced garlic in a mixing bowl. Stir the mixture until the sugar is fully dissolved and the ingredients are well incorporated.
- Rinse the fish fillets under cold water and pat them dry with paper towels. This step is crucial to ensure the fish gets crispy when fried.
- Heat oil in a large frying pan or wok over medium-high heat. You will need enough oil to submerge the fish fillets partially, about 1/2 inch deep.
- While the oil is heating, season the fish fillets lightly with salt and pepper on both sides. This adds flavor to the fish.
- Once the oil is hot (test by dropping a small piece of fish into the oil; it should sizzle immediately), carefully place the fish fillets in the pan. Fry them in batches if necessary to avoid overcrowding.
- Cook the fish for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spatula to flip the fish gently to avoid breaking the fillets.
- Once cooked, remove the fish from the oil and place them on a plate lined with paper towels to drain excess oil.
- After frying all the fish, return to the tamarind sauce. Heat it in a small saucepan over medium heat for a few minutes until it begins to simmer, stirring occasionally.
- To serve, place the crispy fish fillets on a serving platter. Drizzle the tamarind sauce generously over the top.
- Garnish with fresh cilantro leaves for a burst of color and flavor. Serve immediately with steamed rice or your choice of side dishes.
Tips
- Fish Selection: Choose firm white fish like sea bass, snapper, or cod that can withstand frying without falling apart.
- Tamarind Paste Tip: If using block tamarind, soak it in warm water and strain to get a smooth paste consistency.
- Oil Temperature: Maintain oil at 350-375°F for the crispiest results. Use a thermometer if possible.
- Drying the Fish: Pat fish fillets completely dry before frying to ensure maximum crispiness and prevent oil splattering.
- Sauce Consistency: Adjust tamarind sauce sweetness and tanginess to your preference by tasting and adding more sugar or fish sauce.
- Garnish Freshness: Chop cilantro just before serving to maintain its vibrant flavor and color.
- Serving Suggestion: Serve immediately after frying to preserve the fish's crispy texture.
Nutrition Facts
Calories: 374kcal
Carbohydrates: 32g
Protein: 26g
Fat: 16g
Saturated Fat: g
Cholesterol: 70mg
