Crispy Red Snapper with Chili Tamarind Sauce Recipe

Name: Crispy Red Snapper with Chili Tamarind Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Vegetable Oil; 2 Tablespoons Shallots, Minced; 2 cloves Garlic, Finely Minced; 2 whole Thai Chili Peppers, Finely Minced (more Or Less Depending On Heat Preference); ⅓ cups Tamarind Juice Concentrate; 2 Tablespoons Palm Sugar; 3 Tablespoons Fish Sauce; 1/4 cups Water; 2 pounds Whole Red Snapper, Head-on And Thoroughly Cleaned; Vegetable Oil, For Frying; 2 stalks Scallions, Diced; 1/2 cups Red Bell Pepper, Julienned; 1 cup Fresh Cilantro; Steamed Rice, To Serve

Servings: persons

2 Tablespoons Vegetable Oil
2 Tablespoons Shallots, Minced
2 cloves Garlic, Finely Minced
2 whole Thai Chili Peppers, Finely Minced (more Or Less Depending On Heat Preference)
⅓ cups Tamarind Juice Concentrate
2 Tablespoons Palm Sugar
3 Tablespoons Fish Sauce
1/4 cups Water
2 pounds Whole Red Snapper, Head-on And Thoroughly Cleaned
Vegetable Oil, For Frying
2 stalks Scallions, Diced
1/2 cups Red Bell Pepper, Julienned
1 cup Fresh Cilantro
Steamed Rice, To Serve

1
In a sauce pan, heat the vegetable oil and saute the shallots and garlic for 2 minutes until fragrant but not browned.
2
Add in the chili peppers and cook for an additional minute.
3
Add the tamarind juice concentrate, palm sugar, fish sauce and water.
4
Continue cooking over medium-low heat while stirring until all the sugar has dissolved.
5
Lower the heat and gently simmer until the sauce has thickened.
6
Taste the sauce and adjust with the desired level of sweetness or heat by adding more chili peppers, palm sugar or tamarind juice concentrate.
7
While the sauce is reducing, rinse the fish with cool water and pat dry with paper towels.
8
Score both sides of the fish about every 1 1/2 inches.
9
Fill a heavy bottom pot or wok with oil deep enough to submerge your fish.
10
Heat the oil to 350 degrees F and carefully slide the fish into the oil.
11
Fry the fish until golden brown, about 3-4 minutes per side.
12
Remove the fish from the oil and drain on a cooling rack that has been placed on top of a sheet pan.
13
Allow to drain for 1-2 minutes before transferring to a serving dish.
14
Cover the crispy fish with scallions, red bell pepper and drizzle the sauce all over the top.
15
Add the fresh cilantro and serve immediately with steamed rice.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tablespoons Vegetable Oil, 2 Tablespoons Shallots, Minced, 2 cloves Garlic, Finely Minced, 2 whole Thai Chili Peppers, Finely Minced (more Or Less Depending On Heat Preference), and more.

Yes, Crispy Red Snapper with Chili Tamarind Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Red Snapper with Chili Tamarind Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions