Crispy fish with Thai three-flavoured sauce
Ingredients
- NGREDIENTS
- 800 g firm white fish fillets such as barramundi, snapper or blue-eye trevalla, cut into 3cm pieces
- 40 g 1/4 cup 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 (optional) Three-flavoured sauce
- 3 fresh long red chillies coarsely chopped
- 6 garlic cloves coarsely chopped
- 3 tablespoons tamarind paste see note
- 2 tablespoons fish sauce
- 2 1/2 tablespoons white sugar
- 1 tablespoon water
- 2 tablespoons vegetable oil
Instructions
- INSTRUCTIONS
- 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.
- 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.
- 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.
- 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.
