How to Prepare Fried Fish In Sweet Tamarind Sauce

The results will be excellent whether the fillet is steamed or the whole fish is used. The dark richness of tamarind, a fruit that grows in many parts of Asia, is featured in this fish recipe.

Rice, quinoa, couscous, whole-grain flatbread, and roasted vegetables go well with this delightful pan-fried fish with tamarind sauce.

How to make the tamarind paste

Soak some fresh tamarind in a cup of boiling water for around 20 minutes to create tamarind sauce at home. Remove the pulpy strings from the tamarind by crushing them in boiling water. Allow it to cool before putting it in a container with the water and pulp and storing it in the refrigerator. The pulp soaks up the water and softens. You can thin it out with extra water if it's too thick.

It's always a good idea to make your tamarind sauce ahead of time. This approach allows you to store the tamarind sauce in the refrigerator for up to a week and use it as needed.

Ingredients

1 kg of fish fillet

1/2 cup plain flour

Vegetable oil enough to deep-fry

For tamarind sauce:

A handful of coriander, coarsely chopped

3 garlic cloves, crushed

2 long fresh red chilies, coarsely chopped

1/2 tsp salt

1 tbsp vegetable oil

1 large onion, thinly sliced

1 tablespoon of ginger, peeled, very finely sliced

1/4 cup tamarind paste

2 tbsp water, optional

Procedure

Set aside sliced onions in a bowl of cold water to soak; the strips will curl as they soak.

Pound coriander, garlic, chili, and salt into a paste in a mortar and pestle to make the sauce.

Heat the oil in a medium-high-heat saucepan, add the remaining onions and ginger, then sauté.

Stir-fry until fragrant, then add the coriander paste and cook for 30 seconds before adding the tamarind paste and sugar.

Remove from fire and set aside after 2 minutes of simmering until sugar dissolves.

Cut the fillets into medium-sized pieces, then cut strips on both sides of the thickest part of the fillets.

On a large plate, spread out the flour. Using a light coating of flour, lightly coat the fish and shake off any excess.

Heat one-third of an inch of oil in a pan over medium heat.

Cook each fillet piece for 4 minutes on each side, or until golden. Drain excess oil using a paper towel.

Reheat the tamarind sauce, thin with water if necessary, and pour over the fish.

Serve with coriander and chili, if using, and enjoy.

Tips for cooking fish in tamarind sauce

Butter or olive oil can be used in place of vegetable oil.

You can garnish your food with fresh coriander, onions, lime wedges, and freshly squeezed lemon juice.

Salmon, entire fish, or tilapia can be substituted for fish fillets.

You can save time by making your tamarind sauce ahead of time.

Instead of deep-frying, you can pan-sear your fillet. A good nonstick pan can save you the hassle of salmon sticking to an unseasoned skillet.

Summary

This dish will give you incredibly crispy fish on the outside and soft, tender, and flaky fish inside, with a silky sweet and sour tamarind sauce.

Nutritional value of fish

Fish is high in omega-3 fatty acids and vitamins D and B2. Fish is a good source of calcium and phosphorus and minerals like iron, zinc, iodine, magnesium, and potassium.

Fish, particularly oily fish such as salmon and tuna, are abundant in nutrients and protein. The cholesterol and saturated fat content of fish are frequently lower than beef.