How to cook Fried Milkfish with Spicy Tamarind Sauce
- 2 whole boneless bangus (milkfish) bellies, about 1 3/4 pounds total weight
- Salt to taste
- 4 tablespoons corn starch
- 1 cup vegetable cooking oil
- 4 cloves garlic
- 4 shallots or 1 large onion
- 2 stalks lemongrass
- 2 birds eye chilies
- 1 tablespoon patis (Filipino fish sauce)
- 2 tablespoons palm sugar (brown sugar is an okay substitute)
- 2 tablespoons tamarind paste
- 1 bell pepper, any color, julienned (optional)
- Fresh greens to garnish (cilantro, mint and Thai basil are all good choices), chopped
- Heat the cooking oil.
- Rinse the fish. Pat dry with a kitchen towel. Sprinkle with salt. Dredge in starch.
- Fry until a light crisp golden crust forms. Scoop out and set aside. Keep warm.
- With a mortar and pestle (or a blender or food processor), process the garlic, shallots (or onion), lemongrass, and chilies to a paste.
- Pour off the cooking oil from the pan leaving only about two tablespoons.
- Reheat the cooking oil. Over medium heat, gently cook paste with fish sauce, sugar and tamarind paste until separate from the oil. It’ll take about 10 minutes with occasional stirring.
- Add the bell pepper, cook for another 30 seconds, taste, adjust the seasonings if needed.
- Pour the sauce over the fried fish.
- Garnish with torn greens.
- Serve the Fried Milkfish with Spicy Tamarind Sauce (Pla Rad Prig) hot with steamed plain rice.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
The Fried Milkfish with Spicy Tamarind Sauce (Pla Rad Prig) is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
This recipe for Fried Milkfish with Spicy Tamarind Sauce serves/makes: 4 servings
The Fried Fish with Spicy Tamarind Sauce (Pla Rad Prig) recipe and the pictures are adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed