Fish tends to be one of those ingredients that people either really like or really hate. I believe that is partly due to a lack of GREAT fish recipes. Off of the top of my head, I can think of about 3 or 4 fish recipes that represent fish as an ingredient. While I love Fish & Chips, Steamed Trout, Smoked Salmon, and other common fish recipes, I believe that there hasn't been culinary creativity with fish in a long time. Looking to Southeast Asian countries you can find fish recipes that are completely different than what we might be used to eating in the West. Thai Crispy Fish with Tamarind Sauce is one such dish. The fish is salted, and fried so the outside is crispy but the inside is still meaty. The fish is then smothered with a thick tamarind sauce that gives this fish recipe a layer of depth rarely found in the West. I urge you to try this dish and see just how easy it is to make fish a delicious and popular dish that everyone will want more of.
♥ Serving Info
Prep. Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
1 medium sized fish of your choice
6 cloves garlic
6 red jalapeno peppers
1/4 yellow bell pepper
1 handful fresh cilantro
4 ounces tamarind
1 cup water
2 tablespoons fish sauce
2 tablespoons cooking oil
3 ounces palm sugar
Oil for frying your fish
♥ Cooking Notes
The one thing that is most commonly substituted in this recipe is the type of fish being used. I used a striped bass this time, but have often used red snapper or even tilapia. Also, I added red jalapenos to this recipe for a little Thai style heat, but if you don't do spicy, then substitute the red jalapenos for red bell peppers. Lastly, if you can't find palm sugar, then you can always use brown sugar or standard white sugar.
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My girlfriend and I cook a lot of things that we find on you tube. We are careful to follow directions and consequently have enjoyed some incredibly good grinds. We made this "Crispy Fish with Tamarind Sauce" with Red Snapper last night, and decided that it's worth noting how ridiculously good we thought this was. It's been a long time since I was this blown away by something new. If you haven't had this and you love fish, you should definitely treat yourself to this one! Thank you Spoon Fork Heart for sharing this. It was phenomenally good. Loved it!
OM!G where have you been all my life? I love Thai food and everything Thai, I really want to make spring rolls Thai style!! Do you have any videos on it? Maybe you can make some. I almost ate my laptop watching you make that crispy fish. Great stuff!!
Thanks for the wonderful comment my friend. I am so happy to hear that you and your family love this recipe. It is one of our favorites too. I will add Khok moo yang to my list of recipes to make, thanks for the great suggestion.
Oh, please get some pictures for me. You can post your pictures in the comment section of my website for this recipe.
I am so excited that you're sharing it. I hope your friends like it too. let me know :-)
You are an excellent teacher, your instruction is very clear, easy to follow and to the point... great camera work as well to person shooting. Thank you for inspiring me to cook and learn more Thai dishes.
Don't throw away Cilantro stems." they hold Moist and Crunchy.
Don't cut fish tail, There Crispy and Good,
I Hate Ketchup,
Red Chilli's are my Favorite.
I love eaten Tamarind out the Skin.
Perfect I want too cook this perfect Recipe.
That was seriously one of the tastiest dishes I have ever prepared, and I have spent years in the kitchen, both at home and at work. Thank you so much for this. I made one change, I substituted 10-11 thai peppers for the jalapeños.
Nice Video. Super Recipe Tips.This is my first steamed the whole fish with lime sauce or Chile International Recipe. Thai Style Steamed Fish Recipe Ingredients & Method check here http://masterchefu.com/thai-style-steamed-fish-recipe/
I hope you give it a try and you like it. If you need additional information, measurements, and extra pictures, then please visit this recipe on my website: http://www.spoonforkheart.com/blog/thai-crispy-fish-with-tamarind-sauce
Salt brining leaches excess water away from of the fish. Much of the salt you saw goes out of the fish with the water in the frying stage. This very important step of the process was not mentioned in any of the dozen or so other videos I watched. 10 minutes of brining (or roughly about the time it takes to prep vegetables) will remove the soggy pasty effect, and leave you with a deliciously flaky well flavored dish.
Thanks you so much for the wonderful comment. I am glad that you will be adding this one to your regular cooking list. It is one of my very favorite fish recipes. If you need more info on this one, pictures, exact measurements, etc, then you can find it all on my website. Here is the link: http://www.spoonforkheart.com/blog/thai-crispy-fish-with-tamarind-sauce
I cooked this recipe today and garnished with fried plantains it was delicious, Thanks a lot
Hi Jose. I am so glad that you made this one. It is always one of my favorite recipes to eat. Your link to the picture didn't come through on YouTube... can you email me the picture? My email address is: email@example.com
You're very welcome. If you want to see some more pictures and exact ingredients of this one, it can be found on my website. Here is the link: http://www.spoonforkheart.com/blog/thai-crispy-fish-with-tamarind-sauce
Thank you so much. I love Thai food too, but my opinion might be biased since I am Thai hahaha. I also love American food, especially foods from the South. Fried chicken is good anywhere you eat it, but it seems to be best in the south.
Hello my friend, thanks for the great question. You can find all of the ingredients and more pictures on my website. Here is the link: http://www.spoonforkheart.com/blog/thai-crispy-fish-with-tamarind-sauce
Hi Tiffany, thanks for the great question. In the world of peppers, not much is milder than the jalapeno pepper, but there are a few. Bell pepper, cherry pepper, and anaheim peppers are all milder than jalapenos. I would recommend the anaheim as a good alternative for this recipe.