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.
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Cost per person: $4.74
Ingredients:
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
Method:
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)
