Thai Three-flavoured Fish | Marion's Kitchen
Share
Email
Prep Time
10m
Cook Time
15m
Total Time
25m
This Thai three-flavoured fish recipe features crispy, bite-sized salmon pieces tossed in a tangy, sweet, and spicy sauce. The combination of tamarind, palm sugar, and fish sauce creates a burst of flavor perfect for a delicious and authentic Thai dish.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
1
Use a mortar and pestle to pound the garlic, chillies and ½ teaspoon of salt to a rough paste. Transfer to a bowl and set aside for later.
2
Fill a saucepan or wok to about 1/3 capacity with vegetable oil. Heat over high heat. The oil is hot (325°F or 165°C) when a wooden spoon dipped into the oil forms small little bubbles.
3
Season the salmon with salt and coat in the flour. Then cook in the hot oil for 2-3 minutes or until golden and crispy. Drain on paper towel.
4
Heat 1 tablespoon of oil in a clean wok or large non-stick frying pan over medium heat. Add the garlic chilli paste and stir-fry for 10 seconds. Then add the tamarind, sugar, fish sauce and lime juice. Cook, stirring, for 1-2 minutes or until the sugar has dissolved and the sauce has turned translucent and shiny. Now add in the crispy salmon and the spring onion. Toss until well combined. Transfer to a plate and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories585kcal
-
Fat32g
-
Saturated Fat7g
-
Carbohydrates39g
-
Fiber3g
-
Sugar13g
-
Protein40g
-
Cholesterol78mg
-
Sodium431mg
Percent Daily Values are based on a 2,000 calorie diet.