Fried Whole Fish in Chili Sauce2013-04-21
- Yield : 1
- Servings : 6
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
This is one more modification of frying whole fish with Thai manner. The main mystery is in sweet spicy sauce made from garlic, palm sugar and chilies. If you are not able to find out palm sugar, you can use just brown sugar instead of it.
- 1 medium-sized fish (whole)*
- ½ cup garlic cloves
- ½ cup Thai chili
- ½ cup tamarind paste
- ¼ cup palm sugar
- 2 tablespoons fish sauce
- 1-2 cups vegetable oil
- 1 teaspoon salt
- few sprigs of coriander
* Use which ever you like, but white fish is preferred
Smash garlic and chilies together to make a paste. Add some hot water to tamarind and squish to create a paste and set both aside.
Rub the cleaned fish with the salt and make 4-5 deep slices into both sides of the fish. Fry on medium heat until it is crispy and golden brown, about 5 minutes per side. Remove from the fire and set aside to drain all oil from it.
Add ½ cup of the drained fish oil back to the pan. Fry the garlic and chilies until fragrant on medium or medium-low heat; stir well until garlic turns brown and crispy.
When the garlic is fragrant, add the tamarind water, palm sugar and fish sauce. Bring the heat up and boil for about 1-2 minutes, stirring well.
Pour the sauce over the fish and garnish with a few sprigs of coriander.