Thai Crispy Fish with Tamarind Basil Chilli Sauce Recipe

Instructions

1. 1

   With a mortar and pestle or with a knife, pound (or chop) the garlic and chillies together, set aside.

2. 2

   Combine the tamarind, fish sauce, lime, sugar and water in a separate bowl. Set aside.

3. 3

   Heat enough oil in a wok or large frypan to fill about ¼ inch.

4. 4

   Coat the fish in flour and shake off excess.

5. 5

   When oil is hot and shimmering, carefully drop each piece of fish in the oil and let brown on one side, then flip and repeat. When the fish pieces are golden in colour, remove to a paper-lined plate.

6. 6

   Drain the oil but leave a tbsp. or so behind.

7. 7

   Add the chilli-garlic mixture and cook for a minute or so. Add the whites of the green onion and basil leaves, cook for another minute.

8. 8

   Add the tamarind mixture and let bubble.

9. 9

   Add the fish back to the pan and stir to coat. Remove from the heat and let sit for about one minute, then serve with Thai Coconut Rice, Delicious Dish, on a bed of rice sprinkled with the green parts of the green onion and cilantro leaves. Serves 6 Note: If you use tamarind concentrate, use as is. If you are using tamarind paste, place it in a small bowl and just cover with boiling water. Let it soak until soft. Using your fingers, remove any hard seeds and mix with the water so that you will have a thick concentrate.