4 servings
Prep: 20 mins,
Cooking: 30 mins
A dish inspired by a well-known Thai classic, replacing whole fried fish with fillets of crispy Fish Friday and a sweet and spicy tamarind sauce.
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Ingredients (20)
Sweet and spicy tamarind sauce
30 g | fresh coriander — chopped |
3 | garlic cloves — chopped |
2 | Thai red chillies |
1/2 tsp | salt |
1 tbsp | vegetable oil — or coconut oil |
1 | shallot — finely sliced |
1 thumb size piece | fresh ginger — peeled and finely sliced |
1/4 cup | tamarind paste |
1/3 cup | brown sugar |
1 tbsp | fish sauce |
2 tbsp | water |
Fish
1 x 600 g box | Sea Harvest Fish Friday |
To serve
400 g | basmati rice — cooked |
1 | lime — quartered |
1 | carrot — peeled and cut into thin matchsticks |
1 | spring onion — green part only, sliced into thin strands (place into ice water to curl) |
small handful | fresh coriander |
small handful | fresh mint leaves |
1 small jar | pickled red onions — optional |
1 | red chilli — sliced |
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