The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Thai Tamarind Fish


Thai Tamarind Fish

Ingredients:

Allergens in bold

Jasmine Rice

Green Beans

Coriander

Red Chilli

Shallot

Spring Onion

Garlic Clove

Crushed Ginger (sulphur dioxide and sulphites)

Tamarind Chutney

Soy Sauce (gluten, soya)

Plain Flour (gluten)

Coley Fillets (fish)

Crispy Fried Onions (gluten)

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

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