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Thai-Style Crispy Cod With Tamarind Sauce

Thai chefs will deep fry a whole cod until golden and crisp to make 'Pla Rad Prik'. In this simple version you'll serve crispy fish fillets over white rice with a fragrant tamarind drizzle.

35 mins
438kcal
Thai
Thai-Style Crispy Cod With Tamarind Sauce
5.0

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

White long grain rice (130g)
White long grain rice (130g)
Cod fillets (2pcs)
Cod fillets (2pcs)
Garlic clove x2
Garlic clove x2
Cornflour (4tbsp)
Cornflour (4tbsp)
Fish sauce (8ml)
Fish sauce (8ml)
Red chilli
Red chilli
Spring onion
Spring onion
Fine green beans (160g)
Fine green beans (160g)
Coriander (5g)
Coriander (5g)
Soy sauce (8ml)
Soy sauce (8ml)
Shallot
Shallot
Tamarind paste (15g)
Tamarind paste (15g)

You'll also need

Vegetable oil, Sugar, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Add your cod fillet[s] to a plate and drizzle your soy sauce all over them, turn the fish several times until all the soy sauce has been absorbed

Sprinkle your cornflour all over and rub it into both sides of the fish until fully coated, then set aside for later – this is your coated cod

Tip: Coat the fish in the cornflour one side at a time to avoid stickiness!

Step 1
2.

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Chop half your red chilli[es] into rounds, then chop the remaining chilli[es] finely

Step 2
3.

Add your white long grain rice and 225ml [300ml] [450ml] cold water to a pot with a lid and bring to a boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for an initial 12 min

Step 3
4.

Meanwhile, boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the coated cod and cook for 8-9 min, turning once halfway until golden, crisp and cooked through – this is your Thai-style crispy cod

Tip: Your fish is cooked when it turns opaque and flakes easily

Step 4
5.

While the fish is cooking, combine your tamarind paste, fish sauce, 2 tsp [3 tsp] [4 tsp] sugar and 150ml [195ml] [275ml] boiled water – this is your tamarind stock

Step 5
6.

Once the rice has had an initial 12 min, trim, then add your green beans to the pot

Cook, covered, for a further 5-8 min or until all the water has absorbed and the rice and green beans are cooked

Once done, remove the pot from the heat and keep covered until serving

Heat a separate pot with a drizzle of vegetable oil over a medium heat

Step 6
7.

Once hot, add the sliced shallot, chopped garlic and chopped chilli and cook for 1 min

Add the tamarind stock, bring to the boil and cook for 4-5 min or until thickened slightly – this is your tamarind sauce

Chop your coriander roughly, including the stalks

Trim, then slice your spring onion[s] finely

Step 7
8.

Serve the Thai-style crispy cod with the cooked rice & green beans to the side

Tip: For fancy presentation, press the rice into a small bowl and turn out

Drizzle the fish with the tamarind sauce and top it with the chopped coriander, sliced spring onion and chilli rounds (can't handle the heat? Go easy!)

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
438kcal
Energy
1.8g
Fat
78.4g
Carbohydrate
4g
Fibre
27.1g
Protein
2g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (celery, fish, gluten, mustard, nut, peanut, sesame, soya).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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