Sea Bass with Lemongrass & Tamarind Sauce (Pla Ka Pong Sauce Takrai Ma-kam)
Sea Bass with Lemongrass & Tamarind Sauce (Pla Ka Pong Sauce Takrai Ma-kam)
Serve up this simple yet tasty Thai fish recipe by Phol Tantasathien.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 30 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
  • 500 grams Sea Bass (Fillets)
  • 6 tablespoonsTapioca Starch
  • Vegetable Oil for deep frying
  • 60 grams Roasted Cashew Nuts
  • 4 pieces Shallot, sliced and fried
  • 5 stalks Lemongrass
  • 7 pieces Small Dried Chili, fried
  • 5 leaves Kaffir Lime Leaf, fried
  • Sauce:
  • 3 tablespoons Tamarind Paste
  • 4 tablespoons Palm Sugar
  • 2 tablespoons Fish Sauce
  1. Heat the oil at 150°C. Fry the dried chilies, kaffir lime leaves and sliced shallots until crispy. Set aside.
  2. Coat bite size fish fillets with 3 tablespoons of starch and set aside. Use a rolling pin to soften up the lemongrass and then tear them into thin shreds. Then coat with another 3 tablespoons of starch, set aside.
  3. Fry the fish and lemongrass accordingly until crispy and light brown, set aside.
  4. Heat a pan and cook the tamarind paste, sugar and fish sauce until syrupy. Turn off the heat.
  5. 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.
  6. 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.

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