* 2 lb fish
* cornflour, as needed to coat fish
* oil, as needed for deep-frying
# For making tamarind sauce
* 10 cloves of garlic, peeled
* 1 handful of chilies, mix fresh and dried chilies to taste
* 1 tablespoon cornflour
* 2 tablespoons water
* 3 tbsp oil
* 4 1/2 tablespoons palm sugar
* 5 tablespoons tamarind paste
* 7 tablespoons fish sauce
* 2 tsp water
# Instructions
# Prepare the Fish
1. Rinse the fish well with cold water, inside and out. Pat it completely dry to avoid oil splatters.
2. Make a few shallow, diagonal cuts across the flesh of the fish. Lightly coat it all over with cornflour.
# Fry the Fish
1. Heat enough oil in a deep pan to submerge one side of the fish. Once hot, fry the fish over medium heat for about 8 minutes per side, or until golden and crispy.
2. Carefully lift the fish out with a spatula and place it in a colander to drain any excess oil.
# Make the Tamarind Sauce
1. Crush the chilies and garlic using a mortar and pestle. In a small bowl, whisk together 1 tablespoon of cornflour with 2 tablespoons of water to use later for thickening.
2. Heat 3 tablespoons of oil in a small saucepan over medium heat. Add the crushed chilies and garlic, and sauté until golden and fragrant.
3. Stir in the palm sugar, tamarind paste, fish sauce, and 2 teaspoons of water. Simmer until the sugar dissolves.
4. Add the cornflour mixture and stir until the sauce thickens to a glossy consistency.
# Assemble and Serve
1. Transfer the fried fish to a serving plate. Drizzle the tamarind sauce over the top, and garnish with extra chilies or fresh herbs if you like.
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Recipe: [https://hungryinthailand.com/thai-crispy-fish-tamarind-sauce/](https://hungryinthailand.com/thai-crispy-fish-tamarind-sauce/)
# Ingredients
# For frying fish
* 2 lb fish
* cornflour, as needed to coat fish
* oil, as needed for deep-frying
# For making tamarind sauce
* 10 cloves of garlic, peeled
* 1 handful of chilies, mix fresh and dried chilies to taste
* 1 tablespoon cornflour
* 2 tablespoons water
* 3 tbsp oil
* 4 1/2 tablespoons palm sugar
* 5 tablespoons tamarind paste
* 7 tablespoons fish sauce
* 2 tsp water
# Instructions
# Prepare the Fish
1. Rinse the fish well with cold water, inside and out. Pat it completely dry to avoid oil splatters.
2. Make a few shallow, diagonal cuts across the flesh of the fish. Lightly coat it all over with cornflour.
# Fry the Fish
1. Heat enough oil in a deep pan to submerge one side of the fish. Once hot, fry the fish over medium heat for about 8 minutes per side, or until golden and crispy.
2. Carefully lift the fish out with a spatula and place it in a colander to drain any excess oil.
# Make the Tamarind Sauce
1. Crush the chilies and garlic using a mortar and pestle. In a small bowl, whisk together 1 tablespoon of cornflour with 2 tablespoons of water to use later for thickening.
2. Heat 3 tablespoons of oil in a small saucepan over medium heat. Add the crushed chilies and garlic, and sauté until golden and fragrant.
3. Stir in the palm sugar, tamarind paste, fish sauce, and 2 teaspoons of water. Simmer until the sugar dissolves.
4. Add the cornflour mixture and stir until the sauce thickens to a glossy consistency.
# Assemble and Serve
1. Transfer the fried fish to a serving plate. Drizzle the tamarind sauce over the top, and garnish with extra chilies or fresh herbs if you like.