Ingredients

  • 1-2 portions
  • 500 g sea bass (fillets)

  • 3 + 3 tbsp tapioca starch

  • vegetable oil for deep frying

  • 60 g roasted cashew nuts

  • 4 pcs shallot, sliced and fried

  • 4 stalks lemongrass

  • 7 pcs small dried chili, fried

  • 5 kaffir lime leaves, fried

  • Sauce:

    3 tbsp tamarind paste

  • 4 tbsp palm sugar

  • 2 tbsp fish sauce

Sea Bass with Lemongrass & Tamarind Sauce
Recipe Courtesy of
Phol Tantasathien

Sea Bass with Lemongrass & Tamarind Sauce

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Serve up this simple yet delicious Thai fried fish recipe enhanced by sweet and sour to tangy and tart flavor!
  • Easy
  • 30 min
  • 45 min
  • 10 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 30 min
  • 45 min
  • 10 min

Directions

  1. Prepare

    • Using a pestle or rolling pin to soften up the lemongrass and tear them into thin shreds. Then coat with 3 tablespoons of starch, set aside. 

    • Coat bite size fish fillets with 3 tablespoons of starch and set aside.



  2. Fry

    • Heat the oil in a pan at 150°C. 

    • Fry separately the dried chilies, kaffir lime leaves and sliced shallots until crispy, set aside.

    • Fry separately the fish and lemongrass until crispy and light brown, set aside.

    • Heat a pan, cook the tamarind paste, sugar and fish sauce until syrupy.  

    • Turn off the heat.



  3. Toss

    • Use half portion of the fried lemongrass, fried shallots, fried red chilies and roasted cashew nuts - chop them up together and add to the sauce along with the fried fish. Toss well.


Plate and serve!

  • Serve on the plate by laying the other half of the fried lemongrass as a base for the fried fish. 

  • Sprinkle with fried chilies, roasted cashew nuts and fried kaffir lime leaves.

Plate and serve!
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    Ingredients
    • 1-2 portions
    • 500 g sea bass (fillets)

    • 3 + 3 tbsp tapioca starch

    • vegetable oil for deep frying

    • 60 g roasted cashew nuts

    • 4 pcs shallot, sliced and fried

    • 4 stalks lemongrass

    • 7 pcs small dried chili, fried

    • 5 kaffir lime leaves, fried

    • Sauce:

      3 tbsp tamarind paste

    • 4 tbsp palm sugar

    • 2 tbsp fish sauce

    Nutrition
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