Thai-inspired crispy Fish Friday with tamarind chilli sauce

Sea Harvest
4 servings Prep: 20 mins, Cooking: 30 mins
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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.

By Independent Contributor November 20 2023
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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
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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Sweet and spicy tamarind sauce

Using a mortar & pestle or a blender, crush/blend the coriander, garlic, chilli and salt to form a paste.

Heat the oil in a saucepan over medium-high heat. Add the shallot and ginger and stir fry for 1 minute. Add the coriander paste and stir fry for 30 seconds. Add the tamarind, sugar, fish sauce and water and simmer for 2 minutes. Remove from heat and set aside.


Preheat the oven to 220 ºC.

Lay frozen Fish Friday fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.

To serve

Serve crispy Fish Friday drizzled with the spicy tamarind sauce and a side of basmati rice. Garnish with spring onions, carrot matchsticks, sliced red chilli, fresh coriander and mint. If using, add slices of pickled roasted red pepper for a piquant addition.


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