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
- 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.
- 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.
Panko Crusted Petrale Sole:
- fresh petrale sole
- salt and pepper
- olive oil
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.
- thai brown rice vermicelli
- thai basil
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.
Monterey Bay Seafood Watch rates our California Petrale Sole as a Best Choice for sustainability.
Grains (Rice, Barley, Farro, etc.)
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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…
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11 thoughts on “Crispy Thai Tamarind Fish with Brown Rice Noodles”
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 🙂 !!