Fried fish in tamarind and ginger sauce, or Pla Jian

 

Pla Jian is an old recipe. The kind of dish a family would prepare as a special, something more elaborated than a simple fried fish. It's also a dish to enjoy with children because it doesn't involve any chili, the sauce is sweet and sour.

Serves 2

 

Fried fish

1 whole fish, scaled and gutted or 400 g fish fillets

2 tablespoons tempura flour

Vegetable oil, to deep-fry

 

Sweet and sour sauce

1 red spur chili, sliced

3 Thai celery stalks, cut in 3 cm lengths

2 cm ginger, cut in fine julienne

3 spring onions, cut in 3 cm lengths

4 garlic cloves, chopped

1 coriander stalk, chopped

 

Seasoning

2 tablespoons coconut sugar

2 tablespoons salted soy beans

3 tablespoons tamarind juice

 

Fry the fish, lightly coated with tempura flour, for about 5 minutes. Then drain on kitchen paper and reserve.

Combine all the ingredients of the sauce + the seasoning in a saucepan and cook for about 2 minutes with a lid. Taste to adjust the seasoning.

Pour the sauce over the fried fish and serve immediately.

 

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