Fish with Spicy Tamarind Sauce

Make the Batter:

Step 1

In a bowl, mix together ½ cup cornstarch and the rest of the dry ingredients. Add the vodka and 1/2 cup cold water and stir to combine. The consistency of the batter should be like paint. If it’s too thin, adjust with more cornstarch, and if it’s too thick, adjust with more water.

Make the Tamarind Sauce:

Step 2

Heat a nonstick pan or wok over medium-high heat and add the coconut oil. Add the shallots and garlic; sauté until translucent. Add the chiles and cook for 1 minute, then add the cilantro stems and cook for another minute. Add the tamarind water, fish sauce, and sugar; simmer until the sugar has melted, about 1 minute. Add the lime juice and remove the pan from the heat.

Preparation

Step 3

In a large Dutch oven, heat the peanut oil to 350°F. The oil should be at least 4 inches deep. Fill a shallow bowl with the remaining 1/2 cup cornstarch. Dredge the prepped fish in the cornstarch, dip it into the batter, and immediately drop it into the hot fryer. Fry until fish is a light golden color, about 5 minutes. The fish does not need to be deep golden-brown.

Step 4

To plate, place the cut heirloom tomatoes and cucumbers onto your serving tray or plate. Place the fried fish on top and drizzle the sauce over the dish. Finish with the chopped herbs and serve with sticky or white rice on the side.

NOTE: Be careful with the fish sauce brand used. Some are so fishy that it will ruin the dish. Better brands will not overtake your dish. Believe me, I've used brands where it ruined my food where it tasted as if it came out of a septic tank and I had to throw it out. The Red Boat brand (I found at Walmart which has been rated as one of the best) and not overly fishy and does not overpower. This site, provides good information on fish sauce differences: https://www.tastingtable.com/857336/3-types-of-fish-sauce-and-what-to-use-them-for/