Fried Snapper in Tamarind Sauce is a simple fried fish cooked until the extremities become crispy then served with a tamarind sauce.
- 1 big whole snapper, gutted scaled and scored
- 1/2 cup flour
- freshly ground black pepper
- coriander, to garnish
- red chillies, thinly sliced
- vegetable oil, for deep frying
- 1 cup boiling water
- 1/2 cup tamarind pulp
- 1/3 cup palm sugar or raw sugar
- 3 coriander roots, cleaned and roughly chopped
- 1 thumb sized ginger, thinly sliced
- 2 red chillies, finely chopped
- 1 shallot, thinly sliced
- 4 cloves garlic, minced
- fish sauce
- Season fish with salt and freshly ground black pepper then sprinkle flour all over to coat fish.
- Prepare a wok with oil for deep frying, heat up oil and once it hits 180C deep fry fish for 5-6 minutes on each side until fish is cooked and golden brown in colour.
- Remove from wok, drain in paper towels then set it aside in a warm location.
- Using a large mortar and pestle pound the coriander, garlic and chilli together, set it aside.
- Soak tamarind pulp in 1 cup boiling water and once it turns soft remove the seeds if there are any. Set this aside.
- Drain the wok leaving enough oil to for sautéing. Add the spice paste together with the shallots and ginger, sauté until very fragrant.
- Pour the tamarind juice together with the sugar and fish sauce, simmer in very high heat for two minutes or until the sauce is reduced and is thick.
- Pour sauce on fried fish then garnish it with sliced chillies and coriander then serve.
It looks delicious with all those amazing spices…
I am on board the fried-snapper bandwagonnn!
Looks amazing! love the tamarind sauce.
Always love a whole fish presented at the table. So nice! And so good — the flavor of the bones really adds something. This looks great — thanks!
This is stunningly gorgeous. I’m sure it tastes awesome. I so love Thai cuisine!!!
How much fish sauce?
I dont usually suggest amount for fish sauce or salt as this depends on preference but as a guide I usually use 1 tbsp on this recipe
Ok. Thanks for that. By the way, the recipe was delicious
Thanks for trying it out