Pan-Fried Fish with Thai Sweet Chili Sauce
Course
Main Dish
Servings
Prep Time
4
servings
15
minutes
Cook Time
15
minutes
Servings
Prep Time
4
servings
15
minutes
Cook Time
15
minutes
Ingredients
Pan-fried fish:
650-700
g
firm white fish fillet
(e.g. tilapia, cod, catfish, haddock)
salt
pepper
flour
Thai sweet chili sauce:
3
cloves
garlic
minced
1/2
onion
chopped
1
tomato
diced
1/3
C
Thai sweet chili sauce:
1
C
water
1
Tbsp
chili sauce
such as sambal oelek
1 1/2
Tbsp
rice vinegar
1
Tbsp
fish sauce
1/2
tsp
salt
1
Tbsp
sugar
1
Tbsp
cornstarch + 2 Tbsp water
mixed well
Garnish
1/4
C
cilantro
chopped
2
scallions
thinly sliced
Instructions
Pan-fried fish
Sprinkle fish fillet with salt and pepper, then coat with flour.
Heat 2 tablespoon oil in a frying pan on medium high and pan fry fish fillets until golden brown on both sides, about 2 minutes per side. Set aside in a serving plate.
Thai sweet chili sauce
Heat about 2 tablespoon oil in a frying pan (use the same unwashed pan to fry fish) on medium high heat and sauté garlic and onion until fragrant, about 3 minutes.
Add tomato. Mix well, and cook for another minute.
Add Thai sweet chili sauce, water, chili sauce, vinegar, fish sauce, salt, and sugar. Mix well. Bring to a boil. Adjust taste as needed.
Thicken sauce with cornstarch solution. Turn off heat once the sauce has thickened.
Add chopped cilantro and scallions into the sauce. Mix well. Pour the sauce over the fried fish. Serve immediately.
Recipe Notes
Original recipe: https://dailycookingquest.com/pan-fried-fish-with-thai-sweet-chili-sauce.html