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–+ servings
Crispy Thai Fish

Crispy Thai Fish

Discover the magic of Crispy Thai Fish with its bold flavors and crispy texture. Perfect for any occasion, this dish is a must-try!
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg tilapia or another white fish
  • q.s. cornmeal for coating
  • to taste oil for frying
  • 1 handful fresh and dried chilies adjust to taste
  • 10 cloves garlic
  • 1 tbsp cornmeal for thickening the sauce
  • 2 tbsp water for thickening the sauce
  • 4.5 tbsp palm sugar
  • 5 tbsp tamarind paste
  • 7 tbsp fish sauce
  • 10 ml water

Equipment

  • Deep Skillet or Wok
  • Mortar and Pestle
  • Saucepan
  • Wire Rack or Paper Towels
  • Measuring Tools

Method
 

  1. Clean the fish thoroughly under cold water and pat it dry with paper towels.
  2. Make diagonal slits on both sides of the fish for even cooking.
  3. Dust the entire fish generously with cornmeal and let it sit for 10 minutes.
  4. Heat oil in a deep skillet and gently place the fish in the pan.
  5. Fry each side for about 8 minutes until golden brown, then transfer to a wire rack or paper towels.
  6. Pound the garlic and chilies using a mortar and pestle until fragrant.
  7. Mix cornmeal with water to create a slurry in a separate bowl.
  8. Heat oil in a saucepan and sauté the garlic-chili mixture until golden.
  9. Add palm sugar, tamarind paste, fish sauce, and a splash of water to the sautéed mixture.
  10. Stir in the cornmeal slurry and cook until the sauce thickens.
  11. Place the crispy fish on a serving platter and pour the tamarind sauce over the top.
  12. Garnish with extra chilies and serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 8gVitamin A: 120IUVitamin C: 6mgCalcium: 50mgIron: 2mg

Notes

You can enhance the crunch by double-coating the fish with beaten egg whites before applying cornmeal.
Store any leftovers in airtight containers; the fish lasts up to 2 days in the fridge, but may lose some crispiness. Reheat in the oven to restore crunch.
The tamarind sauce can be stored in the fridge for up to a week, but avoid freezing as it may alter the texture.
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