Fry Sea Bream with Homemade Thai Sweet & Sour Chili Sauce

My favorite fish are fishes that has soft meat like catfish, tilapia or barramundi. I used to eat lots of fish when I live in Thailand. We eat all kinds of fishes and we also cooked it in so many different way. There are so many options and varieties of dishes to chose from.

This sweet and sour chili sauce is very tasty and simple to make from scratch. If you like eating fish, I would recommend you to try to make this one.      

Ingredients:

~ Fresh fish of your choice 

~ Cooking oil to fry fish and 1 tsp of salt

Sweet & Sour Chili sauce

~ 3 tbsp tamarind paste

~ 3 tbsp fish sauce

~ 2 tbsp palm sugar / sugar

~ 1 whole garlic, minced

~ 2 large chili pepper minced

~ 3 coriander roots (or a handful of coriander stems), minced

~ 2 tbsp cooking oil

How to:     

✔️ Add cooking oil to the pan and spread the salt around in the pan. Heat up the oil in high heat. Fry the fish in the cooking oil, in medium high heat, until golden brown and set aside.

Preparing the sauce

✔️ Add cooking oil to a pan. Then add garlic, coriander and chili pepper to the pan. Stir for about 2 minute.

✔️ Add tamarin paste, fish sauce and palm sugar to the pan.  Stir until the sugar is melted and the sauce is thicken, then turn off the heat.      

Tips and Tricks:

🤓 Coriander roots are the secret ingredient to make this sauce outstanding than other type of sweet and sour sauce. If you can’t get the root, then use the coriander stems. 

🤓 The sauce can be used as a dipping sauce (like the sweet chili sauce) by double or tripple fish sauce, sugar and tamarin paste up. It can be stored in a fridge for weeks.