Thai Fish With Tamarind Sauce

Name: Thai Fish (With Tamarind Sauce)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 fillets Tilapia; ¼ cup cooking oil ((see notes)); 2 tsp garlic paste; 1 cup tamarind water ((see notes)); ½ cup soy sauce ((low sodium)); ¼ cup fish sauce ((see notes)); ¼ cup dark brown sugar ((see notes)); 2 tbsp julienned ginger; 4 green onions; 1 red bell pepper; 1 tbsp cornstarch ((see notes)); ¼ cup water; 2 tbsp raw peanuts ((see notes)); 1 tsp sesame seeds; ¼ cup basil microgreens ((see notes))

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This Thai fish (with tamarind sauce) is a healthy, flavorful, and colorful entree that takes just 30 minutes to prepare. Eat it as is or amp up the spice level—a few tweaks are all it takes to personalize this recipe.

A Thai fish recipe in a tamarind sauce is plated in a white platter, with a red and green garnish.

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This recipe is based on an authentic Thai version shared by a close friend, Aasiya. My love for tamarind, as seen in my tamarind dipping sauce, tomato rasam, eggplant curry, and tamarind juice recipes, meant this recipe was love at first taste.

The Thai fish pairs beautifully with basmati or garlic-fried rice to make a complete and delicious meal. With Aasiya's permission, I've made a few tweaks to the original recipe and am sharing it with you.

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Why you'll love this Thai fish recipe
Ingredients for Thai fish
Substitutions & variations
How to make Thai fish
Expert Tips
Recipe FAQS
Other Asian recipes you may like
Thai Fish (With Tamarind Sauce)

Why you'll love this Thai fish recipe

A fun and delicious meal option - This recipe takes the word boring out of family meals. Your family will love this creative recipe and repeatedly ask for it.
Flavorful without being too spicy - This fish packs a lot of flavor without being spicy.
Quick and easy—Don't be daunted by the long list of ingredients. The Thai fish recipe is straightforward and takes just 30 minutes to prepare and cook.
Adaptable recipe - Try this recipe with a different fish, swap out some of the ingredients for a slight change in flavor, and add chilies if you're a fan. This recipe is very easy to adapt to personal preferences.

Ingredients for Thai fish

Ingredients for a Thai fish recipe with tamarind sauce are on a white kitchen counter.

Fish—Tilapia is my family's favorite fish, even the picky ones. It's tender, flaky, mild, and very quick to cook. I also use it in my masala fry fish curry.
Tamarind - The key ingredient in this Thai fish recipe is tamarind. It pairs beautifully with the sharp ginger, sweet bell peppers, and mild-flavored Tilapia.
Ginger - This helps bring out the sharp, acidic notes in the tamarind sauce.
Red bell pepper - The sweetness of red bell peppers helps mellow the overall flavor of this dish.
Brown sugar - Adds a hint of sweetness that prevents the sauce from being too sour.
The garnish - Chopped peanuts and sesame seeds add texture, and the sweet scent of basil is incomparable.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Use a different fish - Mahi Mahi and grouper are my two other favorites for this Thai fish recipe. You can use any white flaky fish available in your region.
Add Thai chilies - Add a few whole Thai chilies to the sauce. I like to add them whole so they don't add too much spice, which can be avoided by those who prefer milder food.
Swap the fish sauce - If you find fish sauce too strong, use oyster sauce instead.
Use other aromatics - Add a slightly crushed stick of lemongrass to the sauce as it cooks, and remove it just before serving. You can also add a few kaffir lime leaves as well, for added aroma.
Make it sweeter - Add an extra ¼ cup of brown sugar if you want a less acidic sauce.
Season the fish filets - You can season the filets before frying them if you want to. Some suggestions are black pepper, white pepper, garlic powder, and even red chili powder.
Use sesame oil - I use whatever neutral cooking oil I have on hand, but if you want a deeper, bolder flavor, use sesame oil to make the sauce.

How to make Thai fish

Peanuts are being roasted, tilapi pan seared garlic sauteed, and a tamarind sauce being prepared for a fish recipe.

First step - Use a handheld nut chopper for the peanuts and then dry roast them in a nonstick pan. Set these aside to use as a garnish at the end.
Second step - Heat ¼ cup of cooking oil and saute the tilapia filets until cooked to an internal temperature of 145 degrees Fahrenheit.
Third step - Remove all but two tablespoons of the excess oil and saute the garlic paste for about 30 seconds.
Fourth step - Whisk the tamarind, soy sauce, fish sauce, and brown sugar in a small bowl and add it to the garlic.

A tamarind sauce is being finished with red bell peppers and green onions and is then poured over pan fried tilapia, which is garnished and ready to eat.

Fifth step - Add ⅔ of the green onions, thinly sliced bell pepper, and julienned ginger, reserving the rest for later. Simmer for 5-10 minutes to allow the flavors to fuse. Then add the cornstarch slurry prepared with ¼ cup of water and the cornstarch. Stir just enough to thicken and stop cooking.
Sixth step - Plate the pan-fried fish on a wide platter with slightly raised sides.
Seventh step - Pour the prepared sauce over the fish.
Eighth step - Layer the remaining toppings, starting with the bell peppers and ending with the chopped peanuts and sesame seeds.

If you're a seafood fan, try my tandoori fish and tandoori shrimp recipes. For a starter, try my hot and sour soup.

Expert Tips

Use the right fish - Use mild, flaky white fish for the best results with this Thai fish recipe.
Use fresh tamarind - I like to soak some wet tamarind and make my tamarind water from scratch for this recipe. Break away a quarter of the block in a medium bowl and pour 1 cup of boiling water over it. Let it soak until the water is at room temperature. Strain using a fine mesh sieve, discard the seeds and use the water to make your sauce.
Add the tamarind at the right time - The acidity in tamarind acts as a meat tenderizer. However, when cooking fish, it can chemically cook the meat. For this reason, it's best to make the sauce and add it over the cooked fish.
Handle the fish properly - Tilapia is a very fragile fish that breaks apart easily. It's best to add the sauce and other ingredients at the end for presentation's sake.

Recipe FAQS

Is it possible to make the fish crispy?

If you like crispy fish, coat your filets in cornstarch before frying them. This will give a thin, crispy coating you will love.

Can I make this recipe gluten-free?

Substitute the soy sauce with tamari or coconut aminos to make a gluten-free version of this Thai fish.

How do I store the leftovers?

Fish is best eaten fresh, so I usually cook only as much as I plan to eat. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. I don't recommend freezing the fish.

How do I reheat the leftovers?

To reheat the Thai fish, microwave it, covered, for 1-2 minutes, depending on the quantity.

A plated Thai fish recipe in a tamarind sauce with red bell peppers, green onions, chopped peanuts, sesame seeds and basil.

Other Asian recipes you may like

For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!