Thai · Dinner
Crispy Fried Cod with Tamarind Sauce
Cod fillet is coated in a rice flour and cornstarch batter, fried until golden and crisp, then drizzled with a tamarind sauce balancing sour, sweet and salty notes. Served over jasmine rice with fresh cucumber and scallion.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
36.8gProtein
24.9gFat
62.1gCarbs
17.4gSugar
3.1gFiber
1541mgSodium
91mgChol
2.9gSat Fat
760mgPotassium
75mgCalcium
2.6mgIron
1.4mcgVitamin B12
6.8mgVitamin C
gluten-free
protein-rich
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the cod fillet dry with paper towels and cut into 2 pieces. Season lightly with salt. Whisk the rice flour, cornstarch, remaining salt and white pepper in a shallow bowl.
2
Dredge
Coat both cod pieces evenly in the flour mixture, shaking off excess.
3
Fry
Heat the vegetable oil in a small skillet over medium-high heat until a pinch of batter sizzles. Fry the cod 3 to 4 minutes per side until golden and crisp.
4
Bloom
Combine tamarind paste, fish sauce, brown sugar, minced garlic, chopped dried chili and water in a small saucepan over medium heat. Cook 2 to 3 minutes, stirring, until the sauce coats a spoon.
5
Plate
Spoon jasmine rice onto a plate, top with crispy cod, spoon tamarind sauce over, and scatter sliced scallion and cucumber on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 1/2 cup70g rice flour
- 4 tbsp32g cornstarch
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 1 cup240ml vegetable oil, for shallow-frying
- 4 tbsp80g tamarind paste
- 2 tbsp30ml fish sauce
- 3 tbsp38g brown sugar
- 4 cloves4 cloves garlic
- 22 small dried chili
- 4 tbsp4 tbsp scallion
- 4 tbsp4 tbsp cucumber
- 4 tbsp60ml water
- 1 cup200g cooked jasmine rice, for serving
