How to make Thai crunchy fish, a dinner party favourite coated with a sticky tamarind sauce
- For this recipe use white sea bass or another firm, mild-tasting fish. Slice and dust with Thai tempura flour, then slow-fry in a wok to remove the moisture
- Meanwhile, fry cashews, then sliced shallots. Remove. Mix tamarind pace with fish sauce and water, fry, then add chillies and shallots and coat fish. Serve.
For this, my last recipe column for the South China Morning Post, I’m giving you a dish that so many people have asked for: crunchy fish.
Thai crunchy fish
Tass likes to use white sea bass (which is in the croaker family), but says you can choose another firm, mild-tasting fish. Don’t use an oily variety, such as mackerel or salmon.
The thinly sliced fish is fried at a relatively low temperature for quite a long time – about 10-15 minutes – until most of the moisture is gone, making the pieces firm and crunchy. It’s then coated in a sticky, tamarind-based sauce.
Gogi (or Kogi) powder is Thai tempura flour that makes for a good crunchy coating for seafood and meat. If you can’t find it (although it’s worth seeking out), use plain (all-purpose) flour.
Ingredients
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650 grams (23 oz) skin-on fish fillets
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15ml (1 tbsp) soy sauce, preferably Thai soy sauce
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1 tsp finely ground white pepper
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6 large shallots, peeled
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5-7 red bird’s-eye chillies
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3-4 spring onions
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20ml (scant ¾ oz) tamarind paste (without seeds)
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15ml (1 tbsp) fish sauce
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15 grams (1 tbsp) granulated sugar
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75 grams (2⅔ oz) cashews
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Gogi/Kogi powder, as necessary
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Cooking oil, as necessary
1 Thinly slice the fish fillets – the pieces should be no thicker than 5mm (¼ in). Put the pieces on a plate then add the soy sauce and white pepper and mix well.