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Thai   -   Fish In Tamarind Sauce (Plah Tote Laht Nahm Prik Makahm)   adapted from Real Thai

  • 1 Cup Flour
  • Pepper -- to fill
  • 2 Pounds Fish Fillet -- see note
  • 1/2 Cup Vegetable Oil
  • 3 Tablespoons Garlic -- finely chopped
  • 1 Tablespoon Red Curry Paste
  • 1 Tablespoon Tamarind Paste -- mixed with
  • 1/2 Cup Water
  • 6 Tablespoons Fish Sauce
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Brown Sugar
  • 3 Medium Green Onion -- thinly sliced
  • 1 Tablespoon Ginger -- finely chopped
  • Cilantro -- for garnish
  • 10 Medium Cherry Tomatoes -- halved
Directions Mix flour with pepper and dredge fish fillets in it. Heat large skillet and add oil. Cook fillets in oil about 3 minutes per side or until golden brown. Remove from pan and set aside. Drain off all but 2 tablespoons of oil. Add garlic and fry for 15 seconds. Add curry paste and saute for 1 minute. Add tamarind, fish sauce, soy sauce, and sugar. Cook for 1 minute. Stir in green onion and ginger. reduce heat and simmer for 2 minutes. Pour hot sauce over the fish and garnish with cilantro and tomatoes.
Serves 4
Time to Make 0:00

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