- Main
- Fish
- Thai
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the fish
- 4
tilapia fillets (about 6 oz each), patted very dry
- 1 tsp
salt
- 1/2 tsp
white pepper
- 1/2 cup
cornstarch
- 1/2 cup
vegetable oil, for frying
For the sauce
- 3 tbsp
tamarind concentrate
- 3 tbsp
palm sugar, chopped, or light brown sugar
- 3 tbsp
fish sauce
- 1/3 cup
water
- 8 cloves
garlic, finely chopped
- 4
red Thai chilies, thinly sliced (or 2 red jalapeños)
- 3
shallots, thinly sliced
- 2 tbsp
vegetable oil
To serve
- 1 1/2 cups
jasmine rice, rinsed
- 2 1/4 cups
water
- 1/3 cup
cilantro leaves, roughly chopped
- 1
lime, cut into wedges
- Dairy-free
- Gluten-free
- Pescatarian
Contains fish (tilapia fillets (about 6 oz each), fish sauce).
Not checked: palm sugar, red Thai chilies.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the rinsed jasmine rice and 2 1/4 cups water in a saucepan with a lid. Bring to a boil, cover, turn the heat to low and cook 15 minutes, then turn off the heat and let it sit, covered, while you cook the fish.
20 min, hands-off
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- Step 2
Stir the tamarind concentrate, palm sugar, fish sauce and 1/3 cup water together in a bowl until the sugar starts to dissolve. Set it near the stove.
5 min
- 3 tbsp tamarind concentrate
- 3 tbsp palm sugar
- 3 tbsp fish sauce
- 1/3 cup water
- Step 3
Pat the tilapia fillets dry again with paper towels, then season both sides with the salt and white pepper. Spread the cornstarch on a plate and press each fillet into it, coating both sides; shake off the excess.
5 min
- 4 tilapia fillets (about 6 oz each)
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 cup cornstarch
- Step 4
Heat 1/2 cup oil in a large skillet over medium-high heat until it shimmers (a pinch of cornstarch should sizzle at once). Fry two fillets at a time, 3–4 minutes per side, until deep golden and crisp and the fish flakes easily. Move to a rack or paper towels and fry the rest.
15 min
- 1/2 cup vegetable oil
- Step 5
Pour off the frying oil and wipe the skillet. Add 2 tbsp fresh oil and set over medium heat. Cook the garlic, chilies and shallots, stirring, for 2–3 minutes, until fragrant and softened but not browned.
3 min
- 8 cloves garlic
- 4 red Thai chilies
- 3 shallots
- 2 tbsp vegetable oil
- Step 6
Pour in the tamarind mixture and simmer, stirring, for 3–5 minutes, until it thickens to a glossy syrup that coats a spoon. Taste: it should be sour, sweet, salty and hot; add a splash of water if it is too strong or a little more sugar if too sharp.
5 min
- Step 7
Set the fish on a platter or plates and spoon the hot sauce over the top. Scatter with cilantro and serve right away with the rice and lime wedges.
2 min
- 1/3 cup cilantro leaves
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026