Photograph of the finished Fried Fish in Tamarind Sauce

Vietnam · Cá chiên xốt me

Fried Fish in Tamarind Sauce

40 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basa catfish Basa catfish 1.4 kg
  • Photograph of Sour tamarind Sour tamarind 240 g
  • Photograph of Sugar Sugar 100 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Cornstarch Cornstarch 180 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 12
  • Photograph of Oil Oil 1.1 l
  • Photograph of Roasted peanuts Roasted peanuts 120 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the tamarind in 120 ml of hot water, then strain to remove the seeds and fibers.
  2. 2 Cut the fish into 3 cm thick pieces, then marinate with salt and pepper for 20 minutes and pat dry.
  3. 3 Coat the coat with cornstarch and deep-fry at 180 degrees Celsius for 5 minutes until crispy, then remove and drain.
  4. 4 Sauté the shallots, then pour in the tamarind juice along with sugar and fish sauce.
  5. 5 Simmer the tamarind sauce for 6 minutes until it thickens to two-thirds of its original volume; the sauce should be thin enough to slide off the crispy crust.
  6. 6 Pour the sauce over the fish when serving, then sprinkle with crushed roasted peanuts, chili peppers, and green onions.

With an appliance

  • Air fryer 35 min

    Step 3: Spray evenly with oil, then steam in a hot air pot at 200 degrees for 13 minutes, flipping at minute 8.

Start cooking