# Thai Fried Fish with Tamarind Sauce

Cuisine: thai · Time: 50 minutes · Servings: 2

## Ingredients

- 2 lb fish (see notes)
- cornflour (as needed to coat fish)
- oil (as needed for deep-frying)
- 10 cloves of garlic (peeled)
- 1 handful of chilies (mix fresh and dried chilies to taste)
- 3 tbsp oil
- 2.50 oz palm sugar
- 4 tbsp tamarind paste
- 6 tbsp fish sauce
- 2 tsp water
- 1 tbsp cornstarch
- 2 tbsp water

## Steps

1. Rinse the fish inside and out, then pat it completely dry.
2. Score the body with a few deep, diagonal cuts.
3. Give the fish a light, even dusting of cornflour.
4. Fill your wok with enough oil to submerge at least half the fish and bring it to a steady medium heat.
5. Carefully lower the fish in. Let it fry for about 8 minutes per side until it’s deep golden and feels rigid to the touch.
6. Lift it out and let it drain on a wire rack or paper towels.
7. Whisk 1 tbsp of cornflour with 2 tbsp of water in a small bowl and set this slurry aside for later.
8. Pound the chilies and garlic in a mortar and pestle until you have a rough, fragrant paste.
9. Sizzle the paste in 3 tbsp of oil until it just starts to turn golden.
10. Stir in the palm sugar, tamarind, fish sauce, and 2 tsp of water. Let it bubble until the sugar melts into a dark, glossy glaze.
11. Pour in your cornflour slurry, stirring constantly until the sauce thickens and shines.
12. Place your crispy fish on a large platter and spoon the hot, sticky sauce over the top at the very last second. Garnish with plenty of fresh cilantro and serve alongside a steaming bowl of jasmine rice.

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Source: hungryinthailand — https://hungryinthailand.com/thai-crispy-fish-tamarind-sauce/
Page: https://findfood.fun/vi/recipes/6427
Language: en (requested translation unavailable)