Spicy Fried Fish

Name: Spicy Fried Fish
Yield: Yield: 8 Portions
Ingredients: 2 tbsp/30 mL tamarind paste; 3 lb/1.36 kg whole smelts or similar small fish; Malaysian Shrimp Paste Sambal; Vegetable oil, as needed, for deep-frying; Salt, as needed; Cornstarch, as needed, for dredging; 1 tbsp/6 g ground turmeric; ½ cup/480 mL hot water

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 tbsp/30 mL tamarind paste
½ cup/480

Fish course
Pescatarian
Street Food
Gluten-free
Spicy

Method

Combine the tamarind paste with the hot water, mix well to fully disperse, and strain through a fine-mesh sieve. Reserve.
Clean and gut the fish and season with salt as needed.
In a bowl, combine the seasoned fish with the strained tamarind paste and allow to marinate for about 10 minutes.
Drain the fish, sprinkle with the turmeric, and mix