Thai-Style Sweet and Sour Tamarind Fish
With Laura Faire
Based on a Thai dish that uses a whole fish this simplified version is quick and manageable for the home cook. If you're feeling adventurous search online for one of the many recipes for Pla Rad Prik.
Preparation time: 10 minutes
Cooking time: 10 minutes
Cost per person: $4.74
1 tablespoon peanut oil (canola or sunflower are good too)
2 spring onions, white part finely chopped
2 cloves garlic, crushed
3 cm ginger, peeled and finely grated
1 bunch coriander, stalks only finely chopped
1 chilli, finely chopped
2 tablespoons brown sugar or 1 disc palm sugar
1 tablespoon fish sauce
2 tablespoons tamarind puree
1/2 cup water
500 g fresh fish, skin on (scales removed)
1/2 cup rice flour or cornflour
1/4 cup peanut oil
chopped green part of spring onion and coriander leaf to serve
Heat the oil in a saucepan and fry the spring onion, garlic, ginger, coriander stalk and chilli for 1 minute until fragrant. Add the sugar, fish sauce, tamarind puree and water and simmer 2-3 minutes until thick.
While the sauce is simmering toss the fish in rice flour and fry for 2-3 minutes one each side. Drain on kitchen paper.
Pour the sauce over the fish and scatter with coriander and spring onion and rice.
(TX: 2 December 2011)