| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 672 | 31g | 7g | 72g |
| sugars | fibre | protein | salt |
| 12g | 2g | 32g | 0.62g |
Why I Love Thai Crispy Fish with Tangy Tamarind Glaze
The energy and vivacious charm of New York, with its myriad of flavors, has never failed to inspire me in my culinary pursuits, this time, in the creation of this mouthwatering Thai dish – the Crispy Fish with Tangy Tamarind Glaze. Like a well-directed scene on Broadway, there’s something thrilling about marrying the straightforwardness of crisp white fish with the exotic and intense tang of tamarind. This dish sings with the sultry whispers of Thai streets, something I can’t help but revere.
The Eastern Allure
My love for the enticingly diverse landscape of NYC and my trips to Thailand created a culinary bridge in my mind connecting the Thai markets with the urban nuances of a city like New York, both bustling with energy and brimming with a myriad of culinary influences. This recipe bears uncanny resemblances to certain dishes, such as the Filipino fish fillet with tamarind sauce, and could pair perfectly with Thai classics like a refreshing green papaya salad.
The Inspiration
This recipe owes its inception to the culinary brilliance of Chef Nooror Somany Stephens, whose zest for redefining Thai food is simply invigorating. A Thai-born chef based in Bangkok, Stephens crafts Thai recipes with an innovative twist, much like how I’ve juxtaposed this dish with my New York background. Traces of this can be found in my Crispy Fish with Tangy Tamarind Glaze, a testament to the fact that sometimes, culinary innovation stems from embracing diverse global influences and experiences.
What You’ll Need
- 2 lbs white fish fillets
- 2 cups all-purpose flour
- 2 cups vegetable oil, for frying
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 red chili, sliced
- 1 cup tamarind juice
- 1/2 cup palm sugar
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 cup fresh cilantro, chopped
- 1 cup fresh basil, chopped
- 1/2 cup fresh mint, chopped
Method
Step One
Begin by preparing the fish. Pat dry the 2 lbs of white fish fillets using a paper towel and set them aside. In a shallow dish, spread out the 2 cups of all-purpose flour. One at a time, place each fillet into the flour, making sure each side is fully coated. Set the coated fillets aside.
Step Two
Pour 2 cups of vegetable oil into a deep frying pan or skillet. Heat the oil over medium heat. Once the oil is hot enough, carefully add the fish fillets into the pan. Let them fry until they are golden brown and crispy. This should take about 4-5 minutes on each side. Once they are done, carefully remove them from the pan and place them onto a plate lined with paper towels to drain excess oil.
Step Three
In the same pan, sauté 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, and the sliced red chili until they become fragrant, about 1-2 minutes. Then, pour in 1 cup of tamarind juice, 1/2 cup of palm sugar, 1/4 cup of fish sauce, and 1/4 cup of soy sauce. Stir this mixture well, allowing the palm sugar to dissolve and the flavors to combine.
Step Four
Reduce the heat to low and simmer the sauce until it has reduced and thickened slightly, about 10-15 minutes. After simmering, remove from heat and stir in 2 tablespoons of lime juice. Taste the sauce and adjust seasoning if necessary.
Step Five
In a large bowl, combine 1 cup of chopped fresh cilantro, 1 cup of chopped fresh basil, and 1/2 cup of chopped fresh mint. Toss to combine these herbs.
Step Six
Pour the tangy tamarind glaze over the crispy fish fillets, making sure each one is evenly covered. Finally, sprinkle the herb mixture on top and serve the crispy fish with tangy tamarind glaze immediately while the fish is still hot.
