Grilled Fish with Sweet and Sour Tamarind Sauce – Pla Pow

Direct grilling Preparation time: 30 min. to marinate. 1.

1. rinse the fish inside and out under cold running water and dry with kitchen roll. Score each on both sides 3-4 times diagonally up to the bones. Place fish side by side in a gratin dish or roasting pan. Mix fish sauce and juice of one lemon in a small baking bowl and pour over fish. Flip fish once or twice to coat completely, add lemon wedges on top and season with pepper. Cover and marinate in refrigerator for 30 minutes.

Heat the broiler to a high-medium temperature.

For the sauce, add sugar, tamarind water, and fish sauce to a sauce pan and bring to a boil over medium heat, stirring. Simmer gently over low heat for 5-10 min, stirring occasionally, until the sauce thickens.

4. Meanwhile, heat oil in a small, heavy skillet over medium heat to 180 °C. Add the shallots and fry for 1-2 min until crispy. Remove with a slotted spoon and drain on paper towels. Add the garlic slices to the hot oil form and roast for 1-2 min. until crispy. Remove with a slotted spoon and drain on kitchen roll. Form the chili slices in the hot oil and roast them also for 1-2 min. until crispy. Remove with a slotted spoon and drain on kitchen roll. 5.

Remove the saucepan with the sugar mixture from the stove, add the juice of one lemon and the sugar mixture.

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