Thai Style Whole Fried Fish

Cook Time 20 minutes

Servings 2


600g whole snapper, cleaned and descaled
Plain flour, for dusting
Vegetable oil for frying
2 shallots, sliced
2 red chillies, chopped
1 tbsp fish sauce
3 garlic cloves, grated
1 knob ginger, grated
2 limes, juiced
4 coriander stalks
2 tsp tamarind puree
1 tbsp coconut sugar
Crispy Shallots, to serve


Spring onion, sliced
Vietnamese mint, leaves picked
Thai basil, leaves picked
Coriander, leaves picked
Lime, juiced


In a pan over a high heat, with a little oil, sweat off the shallots and chilli for a few minutes until softened. Squeeze of lime juice. Add grated ginger and garlic. Coriander roots and stalks.
Tamarind puree, coconut sugar and deglaze with fish sauce. Add a little water.

Score the fish and flour lightly to ensure it is crispy when frying.
Heat the oil in a large pan or wok to 180°C and fry the fish for about 4 minutes on each side. Drain and rest.

For the salad, combine all of the salad ingredients in a mixing bowl with a drizzle of lime.

Serve the rested fried fish topped with the tamarind sauce, salad, crispy fried shallots and extra chilli.


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