Thai Tamarind Fish


For 2 (For 4)

Jasmine Rice : 1 bag (2 bags)

Green Beans: 1 bunch (2 bunches)

Coriander: 1 bunch (2 bunches)

Red Chilli: 1 (2)

Shallot: 1 (2)

Spring Onions: 1 bunch (1 bunch)

Garlic Clove: 3 (6)

Ginger: 1 piece (2 pieces)

Tamarind Chutney: 1 pod (2 pods)

Soy Sauce: 2 sachets (4 sachets)

Plain Flour: 1 pod (2 pods)

White Fish: 2 (4)

Crispy Fried Onions: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 583 Fat 8g of which saturates 2g Carbohydrates 98g of which sugars 10g Protein 46g Salt 1.45g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

One thing Brits and Thais have in common? A love of fried fish (we don’t know why, but perhaps it’s something in the water). Rather than coating the fish in a thick batter to protect the flesh from drying out, though, Thai cooks often use only a whisper of dredging or batter, frying until the flesh itself is flaky, crispy & golden on the outside. It’s a delicious treat served plainly, but for extra flavour we’ve been inspired by the central Thai dish pla sam rot, or ‘three flavours fish’, a medley of sweet, tangy and spicy flavours that punctuate every crispy, crackly mouthful

  • Preparation time:

    For 2 - 30 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 35 mins