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Thai crispy fish with tamarind sauce
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Master the art of crispy whole snapper with Marion Grasby's expert guidance.
Ingredients:
  • 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
  • 3 coriander roots, cleaned, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 2 long fresh red chillies, coarsely chopped
  • 18.40 gm 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
  • 1-40.00 gm water, optional
Instructions:
  • Soak sliced shallot in a bowl of cold water until the strips curl.
  • Make a flavorful paste by crushing coriander, garlic, chili, and salt using a mortar and pestle. Then, in a saucepan over medium-high heat, sauté French shallot and ginger in oil.
  • Stir-fry until fragrant, then add coriander paste and stir-fry for another brief 30 seconds. Mix in tamarind, sugar, and fish sauce, then let simmer until sugar is dissolved, about 2 minutes. Take off the heat and set aside.
  • Score the thickest part of the snapper on both sides with 3 slashes. Place flour on a large plate and delicately coat the fish in it, shaking off any extra flour.
  • Fill a wok with oil to one-third capacity. Heat over high heat to 180°C (350°F). Cook fish for 4 minutes on each side until golden brown and cooked through. Place on paper towels to drain.
  • Warm up the sauce, thinning it out with water if needed. Plate the fish and drizzle the sauce on top. Garnish with shallots and chili (if desired) and serve with lime wedges.

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