Ingredients
Equipment
Method
- Clean the fish thoroughly under cold water and pat it dry.
- Make diagonal cuts along the flesh of the fish.
- Coat the fish generously with cornstarch, shaking off the excess.
- Heat enough oil in a deep skillet to submerge one side of the fish at a time.
- Gently place the fish in the hot oil and fry each side for about 8 minutes until golden brown.
- Carefully remove the fish and let it drain on a wire rack or paper towels.
- In a mortar and pestle, crush the chilies and garlic until fragrant.
- Create a slurry for thickening the sauce by whisking cornstarch and water in a separate bowl.
- Heat 3 tablespoons of oil in a saucepan and sauté the crushed garlic and chilies until golden and aromatic.
- Add palm sugar, tamarind paste, fish sauce, and a splash of water to the saucepan.
- Stir in the cornstarch mixture and cook until the sauce thickens and becomes glossy.
- Transfer the crispy fish to a serving platter and pour the tamarind sauce generously over the top.
- Serve with steamed jasmine rice or noodles.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 850mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 10mg
Notes
Always pat the fish completely dry before frying; wet fish won’t crisp up properly.
Use a thermometer to monitor the oil temperature—it should stay around 350°F (175°C).
Don’t overcrowd the pan while frying, as this lowers the oil temperature and results in greasy fish.
This dish is versatile; you can adjust the spice level according to your preference by adding or reducing the number of chilies used.
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