Deep Fried Fish Fillet with Tamarind Sauce

Very very blur picture. That is actually Deep Fried Fillet of Fish with Tamarind Sauce.

Got fed up of apologizing. So no sorry this time.

The item needed.

Fish Fillet - 300 gm
Flour - enough to lightly coat the fillet
Oil - enough to deep fried of just pan fried the fillet till crispy


Tamarind Paste ( Assam Koh )- about 100 gm - soaked the pulp with water and squueze out for the juice. You will need about 70 ml of the juice.

Calamansi Juice - 30 ml
Kaffir Lime leave - 1/2 a leaf - shredded and chopped
Brown Sugar or better still Gula Melaka - 20 gm
Shallot - 50 gm - additional 100 gm to use for saute and add some bite into the sauce
Garlic - 1 clove
Chilli - optional. I used 1 small chilli padi just to add extra flavour.

Combine all ingredient and blend till smooth. In a hot oil, sweat the extra shallot. Add in the blended sauce, bring to a boil, reduce heat , simmer and adjust the taste. It should be sour and a little sweet.

Julienne some chilli and pluck some coriander leaves to garnish. You can also use the coriander stem to add additional flavour to the sauce.

Till Then

Cheers !


Eternity said...

i've heard of the term "julienne" and i think it's a style of cutting something, what how/what is it huh?

glad you're back and updating, bro! :D

fooDcrazEE said...

eternity - refer to its called match stick size of cutting.

Good to be back and may not be able to update daily. Not cooking much nowadays...lazy bug bit me.

Kelvin said...

Kia Ora (Hello) from that blogger down under in New Zealand. Looks easy enough for me to follow !!!
I'm glad it's only the "lazy bug" that has hit you and not the "stomach bug", or else we could blame your cooking !!! (hehe) Great recipes !!!

Gina said...

Dude!!! Next time, if you want a photographer for your dishes, look for me! I would be happy to help! :)

I think you just need to use a macro shot for closed ups, try not to use flash, then steady your hands on the table.. focus... dont breathe.. then you would get good closed up pics. I have shakey hands too.

The Phosgene Kid said...

I'd be too busy eating the fish to take a picture! I will have to try this dish, looks like another trip to the Manila Market.

boo_licious said...

Yeah, send the food over and I'll take the pixs for you?

fooDcrazEE said...

i didnt bring alomg my camera .....that was from the phone camera.....thats why its so sh*tty...chuckle.

So any offer to assist......must cook more the time it reaches you guys, it will be so...........use ur imagination.


eatzycath said...

my mum loves to make this dish all the time, and I love the sweet sourish taste! too bad about the photo but never mind, the recipe makes up for it!

slurp! said...


usually prefer to separate the fish & the sauce so that one can self-help on the amount of sauce to add.

don't hold you phone camera too close, as most can't focus at a close range (fixed lens & no autofocusing capability mah). so just include everything, and later crop down to required size

Robin said...

good.. will try the tamarind sauce.. thought the colour will be brownish.

fooDcrazEE said...

thanx Cath

Slurp - thanx for the tips

Robin - it is brownish light brown

*kel said...

hi, thanks for reading my post on fine teas in barcelona. Have you tried Rooibos? they're so good! k

Sue said...

Mmm...I like tamarind sauces! Hot and sour! :)