How to cook: Fried fish with spicy tamarind sauce (pla rad prig)
How to cook: Fried fish with spicy tamarind sauce (pla rad prig) could be just the gluten free recipe you've been looking for. This recipe serves 4 and costs $2.61 per serving. One serving contains 581 calories, 2g of protein, and 55g of fat. A mixture of tamarind paste, salt, palm sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 9 people were impressed by this recipe. It is brought to you by feastasia.casaveneracion.com. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 26%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce and Coconut-Cilantro Rice Pilaf, Cook the Book: Perfect Pan-Fried Breaded Fish, and Grilled Shrimp With Spicy Tamarind Dipping Sauce.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 bird's eye chilies
4 tbsps. of starch (see guide)
1 tbsp. of fish sauce
4 cloves of garlic
fresh greens to garnish (cilantro, mint and Thai basil are all good choices)
1 bell pepper, any color, or half of a large one, cut into strips (optional)
2 stalks of lemongrass
2 tbsps. of palm sugar (brown sugar is an okay substitute)
2 whole bangus belly fillets, about 800 g.
salt
4 shallots or 1 large onion
2 tbsps. of tamarind paste
1 c. of vegetable cooking oil
Equipment:
mortar and pestle
food processor
kitchen towels
blender
frying pan
Cooking instruction summary:
InstructionsHeat the cooking oil.Rinse the fish. Pat dry with a kitchen towel. Sprinkle with salt. Dredge in starch.Fry until a light crisp golden crust forms. Scoop out and set aside. Keep warm.With a mortar and pestle (or a blender or food processor), process the garlic, shallots (or onion), lemongrass and chilies to a paste.Pour off the cooking oil from the pan leaving only about two tablespoonfuls.Reheat the cooking oil. Over medium heat, gently cook the paste with the fish sauce, sugar and tamarind paste until separate from the oil. It’ll take about ten minutes with occasional stirring.Add the bell pepper strips, cook for another 30 seconds, taste, adjust the seasonings if needed.Pour the sauce over the fried fish. Garnish with torn greens and serve with rice.
Step by step:
1. Heat the cooking oil.Rinse the fish. Pat dry with a kitchen towel. Sprinkle with salt. Dredge in starch.Fry until a light crisp golden crust forms. Scoop out and set aside. Keep warm.With a mortar and pestle (or a blender or food processor), process the garlic, shallots (or onion), lemongrass and chilies to a paste.
2. Pour off the cooking oil from the pan leaving only about two tablespoonfuls.Reheat the cooking oil. Over medium heat, gently cook the paste with the fish sauce, sugar and tamarind paste until separate from the oil. It’ll take about ten minutes with occasional stirring.
3. Add the bell pepper strips, cook for another 30 seconds, taste, adjust the seasonings if needed.
4. Pour the sauce over the fried fish.
5. Garnish with torn greens and serve with rice.
Nutrition Information:
covered percent of daily need
