Fried Fish with Tamarind Sauce - Pla Rad Prig
It works with any white fish, I tend to use Sea Bream. I wouldn't use anything too expensive though as the sauce is strong. It's spicy, salty, fishy, sweet & sour, and as good as anything I've had served up in a Thai/Vietnamese restaurant.
I got the recipe from Thai Table. It's the only recipe I've tried of theirs, so far. It was so good I've cooked it many times now. In fact I might have to have it for dinner tonight. Mmnnn.
The Tamarind I use comes in a block and lasts for months in the fridge. I got it from a local asian store. You soften it in boiling water before use. I know that the big supermarkets now sell Tamarind paste etc, so hopefully shouldn't be too hard to get. It's totally essential to this recipe and worth buying anyway.
I improvised a bit last time and used Jamaican bell-peppers, big mistake...
I like my spice, but even I had to take my time eating it. My wife cried, we had to open all the windows & even the front door to get some more air in. The kids were coughing in their sleep! Open window.... must remember... open window....and door...
RECIPE HERE...
I got the recipe from Thai Table. It's the only recipe I've tried of theirs, so far. It was so good I've cooked it many times now. In fact I might have to have it for dinner tonight. Mmnnn.
The Tamarind I use comes in a block and lasts for months in the fridge. I got it from a local asian store. You soften it in boiling water before use. I know that the big supermarkets now sell Tamarind paste etc, so hopefully shouldn't be too hard to get. It's totally essential to this recipe and worth buying anyway.
I improvised a bit last time and used Jamaican bell-peppers, big mistake...
I like my spice, but even I had to take my time eating it. My wife cried, we had to open all the windows & even the front door to get some more air in. The kids were coughing in their sleep! Open window.... must remember... open window....and door...
RECIPE HERE...
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