Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce and Coconut Cilantro Rice Pilaf

Ingredients

• 1/4 cup canola oil, plus more for deep frying
• 8 cloves garlic, slivered
• 1/2 cup thinly sliced shallots
• 1/4 cup grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 1/4 cup sugar
• 1/4 cup tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons sambal oelek (hot Asian chili sauce)
• One 2-pound whole snapper, cleaned and scaled
• 1/2 cup cornstarch
• 1/2 cup rice flour
• 1 teaspoon granulated garlic
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon fresh ground black pepper
• 1/2 lime, juiced
• 2 fresno chilies, finely sliced, for garnish
• 2 scallions, cut on the bias, for garnish
• Coconut-Cilantro Rice Pilaf, recipe follows
• 2 1/2 cups Thai jasmine rice
• 1 tablespoon canola oil
• 2 tablespoons grated fresh ginger
• 1/2 teaspoon chili flakes
• One 13.5-ounce can light coconut milk
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• 1/3 cup chopped fresh cilantro

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag