Crispy Seabass with Sweet and Sour Sauce
Crispy Seabass with Sweet and Sour Sauce
Dig into this quick and easy Thai fish recipe by Reza Mahammad from Reza Spice Prince of Thailand.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 375 grams each, filleted
  • Cornflour for dusting
  • Salt
  • Pepper
  • Pinch of Chilli powder
  • For the sauce
  • 3 tablespoons vegetable oil plus oil for frying
  • 10 Thai shallots or 2 Banana shallots, finely chopped
  • 2 tablespoons chopped Garlic
  • 1 tablespoon grated Ginger
  • 1 birds eye Chilli, finely chopped
  • 300 grams Cherry Tomatoes
  • ½ teaspoon Chilli powder
  • 1 tablespoon Tomato puree
  • 2 tablespoons rice vinegar
  • 2 tablespoons grated Palm sugar
  • 1 tablespoon Fish sauce
  • 100 millilitres water
  • 1 tablespoon roughly chopped Coriander
  • 2-3 spring Onions, thinly sliced on the diagonal
  • 1 lime
  1. Heat oil in a wok or pan over a medium high heat
  2. Add the shallots, garlic, ginger and chilli. Cook until soft and golden
  3. Add the whole cherry tomatoes along with the chilli powder, tomato puree, rice vinegar, palm sugar and fish sauce
  4. Cook over a medium heat until the tomatoes start to burst and the sauce consistency becomes jam like. This will take about 5 minutes or so
  5. On a plate, mix cornflour, chilli powder, salt and pepper. Dust the fish on both sides
  6. In a separate frying pan, heat three tablespoon oil. Oil needs to be very hot!
  7. Add the fillets to the pan, skin side down. Cook for 2-3 minutes on each side, skin should be nice and crispy
  8. To serve, place some of the sauce on a serving plate, place the crispy fillets on top and spoon over more sauce. Sprinkle with coriander, spring onions and serve with a wedge of lime

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