Pla tod

Pla tod

Fried fish with tamarind

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

This dish is traditionally cooked in lard, but a light flavoured oil will work just as well.

Ingredients

Quantity Ingredient
1 1/2 tablespoons tamarind pulp
1kg whole fish
lard or oil, for frying
3 garlic cloves, crushed
3 tablespoons soy sauce
1 tablespoon palm sugar, grated
2 tablespoons fish sauce
1 tablespoon fresh ginger, finely grated
3 spring onions, cut into short lengths
3 tablespoons fresh coriander leaves, chopped
3 fresh red chillies, seeded and sliced

Method

  1. Soak the tamarind pulp in 80 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  2. Clean and scale the fish, leaving the head on. To clean the cavity, wipe inside the fish cavity with damp paper towel that has first been dipped in coarse salt. Trim any long spines or fins neatly.
  3. Heat the lard in a large heavy-based frying pan over medium heat. Cook the fish on both sides, but do not overcook. Drain on paper towel, cover the fish with foil and keep warm.
  4. Pour off all but 1 tablespoon of the lard and cook the garlic over low heat until starting to brown. Add the soy sauce, palm sugar, fish sauce and tamarind liquid and bring to the boil. Add the ginger and spring onion and cook for a further 1 minute.
  5. To serve, spoon the warm sauce over the fish and serve garnished with the coriander leaves and chilli, and white rice on the side.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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