Crispy fish with Thai three-flavoured sauce

Sweet, sour and tangy are the flavours in this dish and wow, do they pack a punch! This makes a great dinner with rice but you could also serve it as part of an Asian banquet-style dinner.

Recipe «Crispy fish with Thai three-flavoured sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 800g firm white fish fillets , cut into 3cm pieces, 40g plain flour, Vegetable oil, to shallow-fry, 4 green shallots, white part thinly sliced, green parts cut into 3cm-long batons, Fresh coriander leaves, to serve , Steamed rice, to serve, 3 fresh long red chillies, coarsely chopped, 6 garlic cloves, coarsely chopped , 3 tbsp tamarind paste, 2 tbsp fish sauce, 2 1/2 tbsp white sugar, 1 tbsp water, 2 tbsp vegetable oil.

Ingredients:

• 800g firm white fish fillets , cut into 3cm pieces 
• 40g plain flour 
• Vegetable oil, to shallow-fry 
• 4 green shallots, white part thinly sliced, green parts cut into 3cm-long batons 
• Fresh coriander leaves, to serve 
• Steamed rice, to serve 
• 3 fresh long red chillies, coarsely chopped 
• 6 garlic cloves, coarsely chopped 
• 3 tbsp tamarind paste 
• 2 tbsp fish sauce 
• 2 1/2 tbsp white sugar 
• 1 tbsp water 
• 2 tbsp vegetable oil 

Instructions

1. For the three-flavoured sauce, place the chilli and garlic in a mortar and use a pestle to bruise until a very coarse paste forms (it should still be a little chunky). Set aside. Combine the tamarind, fish sauce, sugar and water in a separate bowl.
2. Heat the oil in a wok or large frying pan over high heat. Add the chilli and garlic paste and stir-fry for 30 seconds or until softened slightly. Add the tamarind mixture and stir-fry for 1 minute or until aromatic. Remove from heat and set aside.
3. Place a wire rack over a baking tray. Season the fish with salt. Place the flour on a plate. Toss the fish in the flour to coat. Pour enough oil to come 1cm up the side of a frying pan. Heat over medium-high heat. Cook fish, turning, in 2 batches, for 3 minutes or until golden and just cooked through. Transfer to prepared rack to drain.
4. Place the wok or frying pan with the sauce over high heat. Bring to a simmer. Add the fish and shallot. Gently toss to coat. Divide among bowls. Sprinkle with coriander. Serve with steamed rice, if using.