Crispy Whole Fish in Fiery Tamarind-Chili Sauce
A showstopper centerpiece of golden, shatteringly crispy fried fish drenched in a glossy chili-tamarind sauce that balances sweet, sour, and blazing heat. Crunchy shallots and fragrant Thai basil crown this beloved Thai classic that turns any weeknight into a celebration.
Ingredients
- 1 whole snapper or sea bass (about 1.5 lbs), cleaned and scored
- 1 cup rice flour
- 1/2 cup tapioca starch
- vegetable oil for deep frying
+ 9 more ingredients
Instructions
Pat the fish completely dry with paper towels. Score deep diagonal cuts on both sides, about 1 inch apart.
Mix the rice flour and tapioca starch together, then coat the fish generously on all sides, pressing into the score marks.
Heat oil in a deep wok or pot to 375F. The oil should be deep enough to submerge most of the fish.
Carefully lower the fish into the hot oil and fry for 8-10 minutes, turning once, until deeply golden and crispy throughout. Transfer to a wire rack.
While the fish fries, pound the soaked dried chilies and garlic into a rough paste using a mortar and pestle.
In a separate pan, heat 2 tablespoons of oil over medium heat. Fry the sliced shallots until golden and crisp, then remove and set aside.
In the same pan, fry the chili-garlic paste for 2 minutes until fragrant and darkened slightly.
Add the tamarind paste, fish sauce, palm sugar, and water. Stir until the sugar dissolves and the sauce becomes glossy and thick, about 3 minutes.
Place the crispy fish on a serving platter, pour the hot sauce generously over the top, and scatter with Thai basil and crispy shallots.
Nutrition Estimate
Per serving • Estimated by Blinner AI