Crispy Fish in Spicy Tamarind Sauce

Ingredients

In this adaptation of Pesci in carpione from Italian cuisine to Southeast Asian cuisine, the dish undergoes a transformation in terms of flavors and ingredients. The original dish is typically marinated in vinegar and served with a tangy sauce, while the Southeast Asian version incorporates the bold flavors of tamarind, chili, and aromatic spices to create a spicy and tangy sauce that complements the crispy fish. We alse have the original recipe for Pesci in carpione, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 tablespoons hot water 2 tablespoons hot water
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar 2 tablespoons palm sugar or brown sugar
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine turmeric powder, chili powder, ground coriander, ground cumin, and salt.
2. 2.
   Rub the spice mixture onto the fish fillets, ensuring they are evenly coated. Let it marinate for 30 minutes.
3. 3.
   In a small bowl, soak the tamarind pulp in hot water for 10 minutes. Strain the pulp, discarding any solids.
4. 4.
   In a separate bowl, combine the tamarind pulp, soy sauce, fish sauce, palm sugar, minced garlic, and sliced red chilies. Mix well to make the spicy tamarind sauce.
5. 5.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
6. 6.
   Fry the marinated fish fillets until golden and crispy, approximately 3-4 minutes per side. Remove from the pan and drain on paper towels.
7. 7.
   In a clean pan, heat the spicy tamarind sauce over medium heat until it thickens slightly.
8. 8.
   Place the crispy fish fillets on a serving platter and pour the spicy tamarind sauce over them.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Tamarind pulp — Make sure to soak the tamarind pulp in hot water for the specified time to soften it before straining. This will ensure a smooth and tangy sauce.
• Fish fillets — Choose firm white fish fillets such as cod, snapper, or tilapia for the best results. Pat them dry before marinating to ensure the spices adhere well.

Tips & Tricks

• For an extra crispy texture, coat the marinated fish fillets with a thin layer of cornstarch before frying.
• Adjust the spiciness of the sauce by adding more or fewer red chilies according to your preference.
• Serve the Crispy Fish in Spicy Tamarind Sauce with steamed jasmine rice or noodles for a complete meal.
• If palm sugar is not available, you can substitute it with brown sugar or honey.
• Garnish the dish with a squeeze of fresh lime juice for an added burst of citrus flavor.

Serving advice

Serve the Crispy Fish in Spicy Tamarind Sauce hot as a main course. Accompany it with steamed jasmine rice or noodles to soak up the delicious sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the crispy fish fillets on a platter and generously drizzle the spicy tamarind sauce over them. Garnish with sprigs of fresh cilantro for an appealing presentation. Serve with a side of steamed jasmine rice or noodles to complete the dish.