Thai Fried Fish with Chili Sauce
Ingredients
- 2 pcSparus aurata (whole, scaled and gutted)
- 100 gRice flour (for coating)
- 1,000 mlPeanut oil (for frying)
- 8 pcGarlic (finely minced)
- 6 pcThai chili (chopped with seeds)
- 4 tbsptamarind paste (pure)
- 4 tbsppalm sugar (grated)
- 4 tbspfish sauce (high quality)
- 2 tbspFresh cilantro (chopped)
Method
Crispy skin fish with tender white flesh. The thick, glossy red sauce coats the fish, balancing the heat of the chili with the sharp acidity of tamarind.
- 1
Score the fish three times on each side down to the bone. Dry it thoroughly with paper towels to prevent splashing. Coat lightly with rice flour.
- 2
Heat peanut oil in a wok. When shimmering, slide the fish in. It must turn golden and rigid. The skin should be crispy and pull away easily.
- 3
In a small pan, sauté garlic and chopped chilies with a spoon of oil. As soon as the chili aroma hits your nose, it's ready.
- 4
Add tamarind, palm sugar, and fish sauce. Let it boil until the sauce coats the back of a spoon and becomes syrupy.
- 5
Place the fish on a plate. Pour the hot sauce over it. Garnish with fresh cilantro for color and zing.
Frequently asked questions
How do you get this dish right?
- The fish must be very dry before hitting the oil, otherwise it will stick and won't get crispy.
- Don't flip the fish too early, wait until the skin is fully seared and rigid.
How long does this dish keep?
Eat immediately to enjoy the crunchiness. Does not store well.
