Whole Thai Fish Recipe - How To Cook A Whole Fish Thai Style

If you like fish and spicy food you will love this dish. The Whole Thai Fish Recipe comes with a lot of chillies and crispy skin, topped with Tamarind & Chilli sauce.
Serves 2
Shopping List:
Whole fish (Bream or Snapper), Vegetable oil, Garlic, Red Chillies, Palm Sugar, Tamarind Concentrate, Fish sauce, Coriander, Potato or Corn Starch, Dried Onions (optional), Rice
Recipe:
1 Whole Bream or Snapper
1 tbsp Vegetable Oil
300ml (10.1oz) Vegetable Oil for Deep Frying
3 Cloves Garlic
2 to 6 Red Chillies
20g (0.71oz)Palm Sugar
1 tbsp Tamarind Concentrate
1 1/2 tbsp Fish Sauce
2 tbsp Water
1/4 cup Potato or Corn Starch
Fried Onions (Store bought)
Coriander for Garnish
1 cup Jasmine Rice
Coarsely chop peeled garlic and deseeded chillies. Heat up 1 tbsp of oil in a pan and fry garlic and chillies on low heat. Add tamarind concentrate, fish sauce, sliced palm sugar and water. Mix well and simmer for a short while. Make sure the sauce doesn't get to thick otherwise add more water. Put the sauce aside.
Heat up oil in a wok to 180°C (356°F). Meanwhile score the whole fish in a angle all the way to the bones. That way it cooks faster and crispier. Coat scored fish with corn or potato starch. Make sure the starch gets inside the cuts. Fry the fish for around 5 minutes on each side. While frying, coat the fish with hot oil using a spoon.
When done pour the tamarind sauce over the fish and garnish with coriander and fried onions. Serve with rice
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