Never really convince myself that Thai food is quite easy and appetising until I tried several Thai dishes for the Asian Food Fest event. This is another lovely fish recipe that is worth preparing instead of the usual Fried Fish with Tau Cheong [Chien Chuan Hu] or Sweet Sour Fried Fish.
My niece asked whether I'm cooking the same fish dish the next day. Usually, she is afraid of cut chillies but this time I saw her scooping up all the sauce.
Here I used Spanish Mackerel fish blocks and doubled the sauce portion as we needed more sauce to go with rice. This sauce should be good for fried prawns or tofu. The sauce is tasty, sweet, sourish and spicy. Very appetising with rice.
Ingredients
original recipe from Thai Food Recipe with some modifications
[serves 4]
4 slices of Spanish Mackerel [about 400-500gm] or any meaty fish
150 ml tamarind juice [from 1 tbsp tamarind pulp]
Sauce Ingredients
2-3 tbsp chopped shallots
2-3 tbsp chopped garlic
5 small chillies - cut small pieces
3 sprigs of coriander - chopped
3 tbsp sugar
3 tbsp fish sauce
1-2 tsp oil
150 ml tamarind juice [from 1 tbsp tamarind pulp]
Sauce Ingredients
2-3 tbsp chopped shallots
2-3 tbsp chopped garlic
5 small chillies - cut small pieces
3 sprigs of coriander - chopped
3 tbsp sugar
3 tbsp fish sauce
1-2 tsp oil
- Fry fish until golden brown and crispy. Place on serving platter.
- Heat oil in wok, saute chopped garlic and shallots until aromatic.
- Add in chillies and tamarind juice. Bring to boil,add in sugar and fish sauce [should be like the consistency of maple syrup].
- Taste to adjust seasoning [according to your desire]. Add coriander leaves.
- Pour sauce over fried fish. Serve immediately.
TIP from Thai Food Recipe which I like : For more crispiness of the fish, just only put fried fish in the oven on 180 degrees C for 10 minutes. Then pour the prepared sauce over before serving.
I'm linking this to Asian Food Fest - November 2013 Thailand
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