<h1 class="pgc-h-arrow-right" data-track="1" > tamarind sauce recipes for fried fish</h1>
From the pictures, Prad rad prig looks peculiar and perhaps intimidating, but it's one of the simplest and most delicious dishes you'll find. There are two steps: frying the fish and making the sauce. When seasoning is done, pour it over the fish. Lo and behold, it's really beautiful.
2-4 chili peppers
3 sprigs of coriander optional
1 fish
2 tbsp fish sauce
2 cloves garlic
1 green onion
2 1/2 tbsp sugar
1 tbsp tamarind sauce
<h1 class="pgc-h-arrow-right" data-track="18" > tips and practices</h1>
If you're going to make fried fish with tamarind sauce for children or people who don't like spicy food, use yellow and red bell peppers or other non-spicy peppers. This dish should be great for non-spicy diners.
In Thailand, we use PLA GOW or grouper dishes, but any fish with white flesh can use this recipe. When I took the fish for the photo, the red snapper looked very good. The fish is about a pound and it is good for 2 people. My market cleans fish and offal for customers, so I don't have to.
The Fish: Fractional fish at an angle all the way to both sides of the bone to help it cook faster and more brittle. Add oil in a wok or pan, about half a cup, or at least on the side of the fish. If you like crispy fish, you can fry them over low fire, and that's what I did. The first side takes about 10 minutes. Do not try to loosen the fish from the pot until it is done, otherwise, the fish will break and eventually you will get a less beautiful fish. When the first side is cooked, flip the fish over and sauté the other side. It takes about 5 minutes this way. Remove and place on the plate. You can place the fish in the oven of 350 until the seasoning is done to increase the crispness of the fish.
Sauce: While waiting for the fish to cook, peel the garlic and shallots. Remove the seeds and stems from the peppers. In Thailand, we use yellow and red peppers that are not found here. So I tried using color and used habanero (orange) and Santa Fe (yellow). Even if the seeds and white villi are removed, the heat is probably the highest threshold I can handle. I recommend using one or two peppers. If you don't like very hot food, I recommend using red and yellow bell peppers. And this dish doesn't need to be hot to do.
Chop the garlic, shallots, and pepper, or place them in a food processor (chop). Pour one teaspoon of oil into a wok or medium pot. Add the chopped mixture and stir to release the spices. If using chili peppers, make sure to ventilate well, as smoke can irritate the eyes, nose, and throat. Add tamarind, fish sauce, sugar and a small amount of water spoon. Mix well and bring to a boil. If the sauce is too thick, add water. After cooling should be the consistency of maple syrup. Taste it and see if you need more sugar, tamarind, fish sauce or just water. The sauce should be sweet, spicy and sour. When finished, pour the sauce over the fish and garnish with coriander leaves if you like.
Cut the rice hot.