Crispy Fried Fish Thai Style
- 1 medium-sized (2 lb) Red Snapper (or other firm white fish)
- 6 cloves garlic, finely chopped
- 6 red Thai bird or jalapeno peppers, finely chopped
- ¼ yellow pepper, finely chopped
- 1 handful of fresh cilantro, finely chopped
- 4 oz. tamarind paste (can be found at most Asian grocery stores)
- 1 cup warm water
- 2 tbsp fish sauce (nam pla)
- 2 tbsp cooking oil (for the sauce)
- 3 oz. palm or white sugar
- Enough oil for frying the fish
Instructions:
- Soak the tamarind in the warm water and set aside.
- Score the cleaned, descaled fish on each side.
- Salt the entire fish. This not only seasons the fish; it also removes excess moisture.
- Fry the fish for approximately 8 minutes on each side to achieve that perfect crispy golden brown skin.
- While the fish is frying, squeeze the tamarind soaked in water. Strain the liquid to make sure there are no shells, seeds or fibers in the sauce.
- Set the fish on a rack to drain the excess oil while preparing the sauce.
- In a pan over medium heat 2 tbsp of oil.
- Sauté the garlic and chili for about 3 minutes.
- Add cilantro and yellow pepper and stir-fry for about 2 minutes.
- Pour in the tamarind sauce.
- When the sauce boils, add the sugar and continue stirring until it dissolves.
- Add the fish sauce. Continue simmering until the sauce has reduced and is slightly thickened.
- Transfer the fish to a plate and pour the sauce on top.
- Serve up with garnishes of green onion, slices of fresh yellow pepper and sprigs of cilantro.
