Thai Crispy Fish with Tamarind Sauce ปลาราดพริก – Episode 43

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Fish tends to be one of those ingredients that people either really like or really hate. I believe that is partly due to a lack of GREAT fish recipes. Off of the top of my head, I can think of about 3 or 4 fish recipes that represent fish as an ingredient. While I love Fish & Chips, Steamed Trout, Smoked Salmon, and other common fish recipes, I believe that there hasn’t been culinary creativity with fish in a long time. Looking to Southeast Asian countries you can find fish recipes that are completely different than what we might be used to eating in the West. Thai Crispy Fish with Tamarind Sauce is one such dish. The fish is salted, and fried so the outside is crispy but the inside is still meaty. The fish is then smothered with a thick tamarind sauce that gives this fish recipe a layer of depth rarely found in the West. I urge you to try this dish and see just how easy it is to make fish a delicious and popular dish that everyone will want more of.


♥ Serving Info
Prep. Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people

♥ Ingredients
1 medium sized fish of your choice
6 cloves garlic
6 red jalapeno peppers
1/4 yellow bell pepper
1 handful fresh cilantro
4 ounces tamarind
1 cup water
2 tablespoons fish sauce
2 tablespoons cooking oil
3 ounces palm sugar
Oil for frying your fish

♥ Cooking Notes
The one thing that is most commonly substituted in this recipe is the type of fish being used. I used a striped bass this time, but have often used red snapper or even tilapia. Also, I added red jalapenos to this recipe for a little Thai style heat, but if you don’t do spicy, then substitute the red jalapenos for red bell peppers. Lastly, if you can’t find palm sugar, then you can always use brown sugar or standard white sugar.


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