Thai-inspired Crispy Fish Friday with Tamarind Chilli Sauce

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.

Serves 4
Prep: 20-25 min
Cook 20-30 min

Thai-inspired Crispy Fish Friday with Tamarind Chilli Sauce

Serves 4
Prep: 20-25 min
Cook 20-30 min

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.

Ingredients

Sweet & Spicy Tamarind Sauce

30 g coriander, washed and coarsely chopped
3 garlic cloves, coarsely chopped
2 fresh Thai red chillies (or similar)
½ tsp (2,5 ml) salt
1 Tbsp (15 ml) vegetable/coconut oil
1 shallot, finely sliced
1 thumb size piece of ginger, peeled and finely sliced
¼ C (60 ml) tamarind concentrate/paste
⅓ C (80 ml) brown sugar
1 Tbsp (15 ml) fish sauce
2 Tbsp (30 ml) water

Fish
1 x 600 g box Sea Harvest Fish Friday

To Serve

400 g cooked basmati rice
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
1 small jar of pickled red pepper (optional)
1 red chilli, sliced

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Method

Sweet & 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.

Fish

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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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.