Fried Fish With Tamarind Sauce or Pla Rad Prik in Thai. From the pictures, Pla rad prik looks fancy and perhaps intimidating, but it is one of the easiest, tastiest dishes you'll find. I explain you step by step frying the fish and making the sauce. When the sauce is done, pour it over the fish. Voila, you have a beautiful presentation and ENJOY!
- 1 fish (any meaty white fish) medium size
- 1 tbsp tamarind
- 3 tbsp sugar
- 1 shallot, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 3 sprigs coriander
- 2 tbsp fish sauce
- 3 red or yellow chilies
- Score the fish at an angle all the way to the bones on both sides to help it cook faster.
- Heat oil in a wok, about half a cup or at least to the side of the fish.
- Fry the fish on low heat, about 10 minutes on the first side.
- Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.
- When the first side is cooked, flip and fry the other side, for 5 minutes.
- When the fish is cooked thoroughly, remove and set it on a plate.
Preparation: Topping Sauce
- Heat a teaspoon of oil in a wok over medium heat.
- Add the chopped mixture and stir.
- Then add tamarind, fish sauce, sugar and a few tablespoons of water.
- Mix well and let boil.
- If the sauce gets too thick, add water.
- It should be the consistency of maple syrup when cooled.
- The original taste of sauce should be sweet, spicy and sour.
- When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.
- Serve immidately with hot streamed rice.