Recipe: Perfect How To Make Crispy Fried Fish with Tamarind Sauce Recipe • Thai Style "Pla Rad Prik"

Recipe: Perfect How To Make Crispy Fried Fish with Tamarind Sauce Recipe • Thai Style "Pla Rad Prik" Delicious, fresh and tasty.

How To Make Crispy Fried Fish with Tamarind Sauce Recipe • Thai Style "Pla Rad Prik". Great recipe for How To Make Crispy Fried Fish with Tamarind Sauce Recipe • Thai Style "Pla Rad Prik". In Thailand, we use pla gow or grouper for this dish, but any meaty white fish can be used for this recipe. When I picked the fish for the pictures, the red snapper looked so good.

Tamarind sauce is plenty of flavours: sweet, sour, & spicy, put on top of fried fish.

Garnish with coriander & sliced chillies.

Tamarind sauce Today I use se.

You can have How To Make Crispy Fried Fish with Tamarind Sauce Recipe • Thai Style "Pla Rad Prik" using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of How To Make Crispy Fried Fish with Tamarind Sauce Recipe • Thai Style "Pla Rad Prik"

1. You need 1 of whole Tilapia fish.

2. It’s 60 g. of Tamarind.

3. It’s 1/2 cup of boiling water.

4. You need 50 g. of Palm sugar.

5. It’s 80 g. of Sugar.

6. It’s 10 pcs. of Chili.

7. It’s 1 of whole bulb garlic.

8. It’s 3 pcs. of Coriander root.

9. You need 2 tbsp. of Vegetable oil.

10. It’s 3 tbsp. of Fish sauce.

11. It’s 1/4 tsp. of Salt.

12. It’s 5 g. of Coriander leaves.

13. You need 1 pc. of Thinly slice long red chili.

14. It’s 1/2 tsp. of Salt.

Add the peppercorns and stir to mix well.

Taste and adjust to balance the saltiness, sourness and sweetness.

Set the fish on a serving plate and pour the sauce over the fish.

Top with garlic, shallots and chilies.

How To Make Crispy Fried Fish with Tamarind Sauce Recipe • Thai Style "Pla Rad Prik" step by step

1. Pour boiling water to tamarind squeeze and strain • blend garlic + chili + coriander root •.

2. Clean fish and dry fish with paper towel to prepare for fry • score fish both side • sprinkle salt on fish • fried fish with medium high heat approximately 5-6 mins each side.

3. Fry garlic + chili + coriander root until get aroma • add tamarind juice + palm sugar + sugar + fish sauce + salt boil and reduce • serve sauce on fish and garnish with coriander leaves and thinly slice of red chili • Done..!! 😋😋.

As you can see I used mine as a dipping sauce for some crispy Vietnamese style chicken wings.

Those were marinated in a ton of minced garlic and fish sauce, then grilled slowly until crisp.

I like my wings on the 'harder' crisp side.

The extra sauce was later used in my pad thai.

Make the tamarind sauce: heat a nonstick pan or wok over medium-high heat and add the coconut oil.