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Crispy Tamarind Fish

Crispy Tamarind Fish

Discover the vibrant flavors of Crispy Tamarind Fish, a must-try dish that combines tangy tamarind sauce with crispy fried fish for an unforgettable taste experience.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1000 g tilapia or firm white fish
  • to coat g cornstarch
  • to fry ml oil
  • 10 unit fresh and dried chilies depending on your spice tolerance
  • 10 cloves garlic
  • 1 tablespoon cornstarch for thickening
  • 2 tablespoons water for thickening
  • 4.5 tablespoons palm sugar
  • 5 tablespoons tamarind paste
  • 7 tablespoons fish sauce
  • 10 ml water

Equipment

  • Deep frying pan
  • Mortar and pestle
  • Saucepan
  • Wire rack
  • Slotted spoon

Method
 

  1. Rinse tilapia under cold water and pat dry thoroughly.
  2. Make diagonal cuts on both sides of the fish.
  3. Coat the fish evenly with cornstarch and let sit for 5 minutes.
  4. Heat oil in a deep pan over medium heat.
  5. Fry each side of the fish for about 8 minutes until golden brown and crispy.
  6. Transfer fish to a wire rack to drain excess oil.
  7. Mash garlic and chilies into a paste using a mortar and pestle.
  8. Mix cornstarch with water to create a slurry in a separate bowl.
  9. Sauté garlic-chili paste in a saucepan heated with oil until aromatic.
  10. Add palm sugar, tamarind paste, fish sauce, and a splash of water to the saucepan.
  11. Stir in the cornstarch mixture and cook until the sauce thickens and turns glossy.
  12. Place crispy fish on a serving platter and pour the warm tamarind sauce over it.
  13. Garnish with extra chilies before serving.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 7gVitamin A: 600IUVitamin C: 6mgCalcium: 50mgIron: 1.5mg

Notes

For extra flavor, marinate the fish with salt and turmeric before coating. Serve the dish with steamed jasmine rice or noodles for a complete meal. Store leftovers in airtight containers; reheat the fish in the oven to maintain crispiness. Fish is best consumed within 2-3 days.
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