Pla Sam Rod (Three-Flavoured Crispy Fish with Tamarind Sauce)
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Ingredients
- 400 g tilapia fillets
- 4 garlic cloves
- 2 fresh red chillies
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 2 tbsp cornflour
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 165 kcal
- Protein
- 21.1 g
- Carbohydrate
- 15.5 g
- of which sugars
- 9.8 g
- Fat
- 1.8 g
- of which saturates
- 0.6 g
- Fibre
- 0.5 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tilapia fillets dry and dust lightly with the cornflour.
- 2
Fry the fillets in a little oil for 3 to 4 minutes each side until golden and crisp and cooked through, then set aside.
- 3
Crush the garlic and chillies and fry in a little oil for 1 minute until fragrant.
- 4
Stir in the tamarind paste, fish sauce and palm sugar with 2 tablespoons of water, and simmer for 2 minutes until thick and glossy, balancing it sweet, sour and salty.
- 5
Pour the sauce over the crispy fish.
- 6
Scatter with fresh coriander and serve with jasmine rice.
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