Fish in tamarind sauce
Fried fish in tamarind sauce called originally pla rag prig in Thai language is a very impressive and fancy looking dish. It is a typical, signature Thai seafood dish extremely popular among visitors, but Thai people also like to prepare from time to time. Although the dish look very sophisticated and tourist just love to make pictures of it it is very easy to prepare. There are just two steps frying the fish and prepare the sauce. Whole process like most of Thai cuisine takes less then 30 minutes. Fried fish in tamarind sauces is easy to find in tourist areas, if you in Thailand looking to order you should look for one of those places with seafood stacked in front of restaurant, covered with ice. Choose a nice looking fresh sea buss or grouper and tell the waiter you want it fried with tamarind sauce. Small tip for looking fresh fish it is a good rule of thumb to look into the eyes of fish, if they are still bright and shiny that means the fish is still very fresh. Also I would not recommend to order it far away from the sea, as over there fish are more likely to be not fresh.
Fried fish in tamarind sauce makes an unforgettable impression on the table, it really looks like to prepare it requires a lot of time and experience so it is definitely good choice if you want to impress your guest. In addition it is just delicious I guarantee your guest will not be able to get enough of it. Fried fish in tamarind sauce is usually served with steam rice, Thai people usually place the fish in the middle of the table and then everyone using a spoon and fork takes a piece and place it on it’s own plate.
- 4 chilli peppers
- 1 fish catfish, sea buss any white meat fish
- fish sauce
- 2 cloves garlic
- 1 Thai onion ( shallot )
- 1 tablespoon of tamarind sauce
- Prep time: 25 min
- Cook time: 15 min
- Servings: 2
- Difficulty: easy
Hopefully your fish is already cleaned and gutted if not do it so and then cut it on the both sides three four times very deep to make a cooking faster also I like to stick some garlic and other herbs in to the cuts to make the flavour richer. Put half cup of oil into the pan and heat it, put fish and fry it until done on both sides ( should take about 10-15 minutes ).
To make the sauce peel garlic, Thai onion. Chili peppers cut in half and remove the seeds. Everything put together and chop or blend. Put one big spoon of oil into pan an stir it. Add tamarind paste, water and sugar and boil add water and more paste if the sauce gets to thick or to watery. When finish put the sauce on top of the fish you can put some greens like a parsley for decoration.
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