Crispy Sweet and Sour Fish

Ingredients

• 500g (1.1 lb) white fish fillets (tilapia or snapper) 500g (1.1 lb) white fish fillets (tilapia or snapper)
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/4 cup cornstarch (30g) 1/4 cup cornstarch (30g)
• 1 teaspoon salt 1 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• 1/4 cup tamarind paste (60ml) 1/4 cup tamarind paste (60ml)
• 1/4 cup palm sugar (60g) 1/4 cup palm sugar (60g)
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons water 2 tablespoons water
• 2 Thai chilies, thinly sliced 2 Thai chilies, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the all-purpose flour, cornstarch, and salt. Mix well.
2. 2.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
3. 3.
   Dip each fish fillet into the flour mixture, ensuring it is evenly coated.
4. 4.
   Carefully place the coated fish fillets into the hot oil and fry until golden and crispy. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   In a separate saucepan, combine the tamarind paste, palm sugar, fish sauce, lime juice, water, and Thai chilies. Cook over medium heat until the sauce thickens slightly.
6. 6.
   Place the fried fish fillets on a serving platter and pour the sweet and sour sauce over them.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed jasmine rice.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are patted dry before coating them with the flour mixture to achieve a crispy texture.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with tamarind concentrate or pulp. Dilute it with water and adjust the quantity according to taste.
• Thai chilies — Adjust the amount of Thai chilies according to your spice preference. For a milder version, remove the seeds before slicing.

Tips & Tricks

• For an extra crispy texture, you can double-coat the fish fillets by dipping them in the flour mixture, then in beaten egg, and finally back in the flour mixture before frying.
• Adjust the sweetness and tanginess of the sauce by adding more or less palm sugar and lime juice, according to your taste preference.
• Serve the dish immediately after pouring the sauce over the fish to maintain the crispiness of the fillets.

Serving advice

Serve the Crispy Sweet and Sour Fish hot with steamed jasmine rice. The combination of the crispy fish and the tangy sauce pairs perfectly with the fragrant jasmine rice.

Presentation advice

Arrange the golden crispy fish fillets on a platter and drizzle the sweet and sour sauce over them. Garnish with fresh cilantro for a pop of color. Serve with a side of steamed jasmine rice to complete the presentation.