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Fish with Spicy Tamarind Sauce

Here's how you make Fish with Spicy Tamarind Sauce
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  • Servings: 4
  • Prep: 20m
  • Cook: 20-25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Crispy Fish:
  • 1 cup cornstarch, divided (plus 1/2 cup for dredging)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup vodka, cold
  • 6 cups peanut oil
  • 16 ounces white fish filets of choice, skinless and boneless, cut into 2-ounce pieces ( striped bass, cod, redfish, ocean perch, etc.)
  • Spicy Tamarind Sauce:
  • 2 tablespoons coconut oil
  • 5-6 shallots, minced
  • 4 garlic cloves, minced
  • 4 Thai chiles, thinly sliced
  • 2 tablespoons minced cilantro stems
  • 1 cup tamarind water (or substitute 1 teaspoon tamarind paste mixed with 1 cup water)
  • 1/4 cup fish sauce (see NOTE)
  • 1/4 cup palm sugar, grated on a box grater (or substitute brown sugar)
  • 1/4 cup lime juice
  • To Serve:
  • 2 to 3 heirloom tomatoes, sliced
  • 1 cucumber, peeled and sliced
  • 2 tablespoons chopped cilantro leaves
  • 1 tablespoon mint, torn
  • 1 tablespoon Thai basil, torn
  • Prepared sticky or white rice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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/

We hope you enjoy this recipe!

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