Crispy Thai Tamarind Fish with Brown Rice Noodles

Crispy Thai Tamarind Fish with Brown Rice Noodles

Crispy Thai Tamarind Fish

Panko Crusted Fillet of Fresh Sole
Bell Pepper, Onion, Ginger, Carrot, Chile
Sweet & Sour Tamarind Sauce
Thai Brown Rice Vermicelli Noodles

Panko-crusted petrale sole sits atop Thai brown rice vermicelli noodles in a brothy, sweet & sour tamarind sauce loaded with fresh vegetables. Traditionally served with white rice, this fish dish is especially great paired with these noodles which are made in Thailand.

Sweet, delicately flavored, slightly nutty petrale sole is wonderful when sautéed with a panko crust. The fillets are just the right thickness – the exterior gets divinely crisp while the fish is cooked to a fine-textured moist perfection. Crispy crust, tangy broth, slippery noodles, zippy ginger, fiery chiles, licorice-y Thai basil – it’s an irresistible combination of texture and flavor.

Thai Tamarind Fish Recipe

Crispy Thai Tamarind Fish with Brown Rice Noodles

Tamarind Sauce:

Tamarind paste

  • 2 t. olive oil
  • 3 T. shallot, fine dice
  • 1 T. garlic, minced
  • 1 T. tamarind paste
  • 2 T. fish sauce
  • 3 T. sugar
  • 1/2 t. kosher salt or to taste

Heat oil in wok, add shallot and cook until softened, then add garlic and cook for another minute.
Add tamarind paste, fish sauce, and sugar – bring to a boil and cook until syrupy.

Crispy Thai Tamarind Fish with Brown Rice Noodles

Crispy Thai Tamarind Fish with Brown Rice Noodles

Crispy Thai Tamarind Fish with Brown Rice Noodles

  • 2 t. olive oil
  • 1/4 red bell pepper, thinly sliced
  • 1/4 green bell pepper, thinly sliced
  • 1/4 yellow onion, thinly sliced
  • 2″ piece of ginger, fine julienne
  • 1 carrot, sliced into ribbons
  • 2 scallions, sliced
  • thai or seranno chile, sliced

In a separate pan – sauté bell pepper, onion, and ginger in oil until softened. Add the tamarind paste mixture and water to thin, bring to a boil. Add carrot, scallion, and chile. Keep warm while preparing the fish.

Rice Noodles with Bell Pepper, Ginger, Carrot, Onion and Tamarind Sauce

Panko Crusted Petrale Sole:

How to perfectly cook panko crusted fish

  • fresh petrale sole
  • salt and pepper
  • flour
  • egg
  • panko
  • olive oil
  • lime

Season fish fillets with salt and pepper, press the seasoning into the flesh. Dredge in flour – shaking off the excess, bathe in a beaten egg, then coat with panko breadcrumbs. Make sure the oil is hot before adding the fillets, then sauté in olive oil over medium to medium-high heat until golden-browned and crispy, then flip and cook the other side. Finish by seasoning the fish with a squeeze of lime juice and a pinch of kosher salt.

Crispy Thai Tamarind Fish with Brown Rice Noodles

To Assemble:

  • thai brown rice vermicelli
  • thai basil
  • scallion

To make scallion curls – place thin strips of the green part of a scallion in ice water.
Place a mound of cooked Thai Brown Rice Vermicelli in a shallow bowl. Ladle tamarind sauce with vegetables over the noodles. Place fish on top. Garnish with Thai basil and scallion curls.

Petrale Sole Sustainability

Monterey Bay Seafood Watch rates our California Petrale Sole as a Best Choice for sustainability.

Sensational Sides by Food Network

Food Network


Grains (Rice, Barley, Farro, etc.)

Sensational Sides is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite side dishes. Be sure to check out our Pinterest Board with over 290,000 followers called Let’s Pull Up A Chair!

And if my Brown Rice Noodles paired with Tamarind Fish got you in the mood for rice or other grains, you might enjoy taking a peek at other recipes from some fabulous bloggers below…

Crispy Thai Tamarind Fish with Brown Rice Noodles

Virtually Homemade: Easy Yellow Rice
Feed Me Phoebe: Maple-Chia Overnight Oatmeal
The Wimpy Vegetarian: Mujadara with Roasted Tomatoes and Greens
Jeanette’s Healthy Living: Indian Spiced Quinoa Pilaf with Peas
The Heritage Cook: White and Wild Rice Pilaf
The Mom 100: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives
Napa Farmhouse 1885: Wild Mushroom, Sweet Pepper & Leek Risotto
Red or Green: Spicy Barley Risotto
Taste with the Eyes: Brown Rice Noodles paired with Tamarind Fish
The Cultural Dish: Three Ways to Make Risotto
Creative Culinary: Rice and Egg Bowl with Salmon and Peas
Swing Eats: Stir-Fried Quinoa with Chinese Vegetables
FN Dish: 5 Quirky Grain Switch-Ups You Gotta Try

11 thoughts on “Crispy Thai Tamarind Fish with Brown Rice Noodles”

  1. Delicious! Oddly enough have just had rice vermicelli noodles with a Thai based chicken and vegetable dish for lunch a matter of minutes ago. Don’t know the brown rice vermicelli version but think there may have been an error in pricing on line. In the ‘white’ choice I doubt it costs me more than $A 0.10 per person 🙂 !!

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