Thai crispy fish with tamarind sauce

Delicious Thai crispy fish with tamarind sauce Recipe

Learn the secret to serving up crispy whole snapper with Marion Grasby.
Thai crispy fish with tamarind sauce
Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 4 person.


  • 2 green shallots, trimmed, sliced into 5cm-long strips

  • 1kg whole snapper, cleaned, scaled

  • 75g (1/2 cup) plain flour

  • Vegetable oil, to deep-fry

  • 1 long fresh red chilli, thinly sliced (optional)

  • Lime wedges, to serve

Chilli tamarind sauce

  • 3 coriander roots, cleaned, coarsely chopped

  • 3 garlic cloves, coarsely chopped

  • 2 long fresh red chillies, coarsely chopped

  • 1/2 tsp sea salt

  • 1 tbs vegetable oil

  • 1 French shallot, thinly sliced

  • 4cm piece fresh ginger, peeled, very finely sliced

  • 60ml (1/4 cup) tamarind concentrate

  • 65g (1/3 cup) shaved palm sugar

  • 1 tbs fish sauce

  • 1-2 tbs water, optional


  • Step 1

    Place sliced shallot in a bowl of cold water and set aside to soak. The strips should curl as they soak.

  • Step 2

    For sauce, use a mortar and pestle to pound coriander, garlic, chilli and salt to a paste. Heat oil in a saucepan over medium-high heat. Add the French shallot and ginger.

  • Step 3

    Stir-fry for 1 minute or until aromatic. Add coriander paste. Stir-fry for 30 seconds. Add tamarind, sugar and fish sauce. Simmer for 2 minutes or until sugar dissolves. Remove from heat. Set aside.

  • Step 4

    Cut 3 slashes in the thickest part of the snapper on both sides. Place the flour on a large plate. Lightly coat fish in flour. Shake off any excess.

  • Step 5

    Fill a wok one-third full with oil. Heat to 180°C over high heat (see tip). Cook fish for 4 minutes each side or until just cooked through and golden. Drain on paper towel.

  • Step 6

    Reheat sauce. Add water if too thick. Transfer fish to a plate. Pour sauce over fish. Sprinkle shallot and chilli, if using, over fish. Serve with lime wedges.

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