Thai Baked Fish with Tamarind and Chili Sauce A Spicy & Flavorful Adventure!

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Thai Baked Fish with Tamarind and Chili Sauce: A Spicy and Flavorful Adventure
Introduction
Thai Baked Fish with Tamarind and Chili Sauce is an exciting fusion of bold flavors—tamarind's tanginess, chilies' fiery kick, and the aromatic freshness of herbs. This dish is perfect for those who love adventurous meals packed with flavor. The recipe is easy to follow, and you can customize it to suit your heat tolerance or preferred fish. Let’s dive in!

Ingredients
For the Fish:
2 whole fish (such as snapper, sea bass, or tilapia) or 4 fish fillets
2 tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece of ginger, finely grated
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fish sauce
1 lime, sliced (for garnish)
Fresh cilantro leaves for garnish
For the Tamarind Chili Sauce:
4 tablespoons tamarind paste (diluted with 2 tablespoons of warm water)
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons palm sugar or brown sugar
1-2 red Thai chilies, finely chopped (adjust to taste)
1 tablespoon lime juice
1 tablespoon vegetable oil
Optional Add-ons:
1 tablespoon roasted peanuts, crushed (for garnish)
1 stalk of lemongrass (smashed and placed inside whole fish for added fragrance)
1 teaspoon turmeric for an earthy twist
1 teaspoon ground coriander for depth
Step-by-Step Instructions
Step 1: Prepare the Fish
Clean the fish thoroughly and pat dry with a paper towel. Make shallow diagonal cuts on both sides of the fish to allow the marinade to penetrate.
Make the marinade by combining vegetable oil, garlic, ginger, fish sauce, salt, and pepper in a small bowl.
Rub the marinade over the fish, ensuring it gets into the cuts and cavities. If using whole fish, you can stuff some lime slices and cilantro into the cavity for added aroma.
Let the fish marinate for at least 20 minutes to absorb the flavors.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with aluminum foil. Lightly grease the foil with oil to prevent the fish from sticking.
Step 3: Make the Tamarind Chili Sauce
Dilute the tamarind paste in warm water until it forms a smooth, pourable consistency.
In a small saucepan, heat vegetable oil over medium heat.
Add chopped chilies and sauté for 1-2 minutes until they become aromatic.
Stir in the tamarind paste, soy sauce, fish sauce, palm sugar, and lime juice. Let the sauce simmer for about 3-4 minutes, until it thickens slightly and the sugar is dissolved. Taste and adjust the balance of sweet, sour, and spicy according to your preference.
Step 4: Bake the Fish
Place the fish on the prepared baking sheet. Drizzle a little bit of the tamarind chili sauce over the fish, but save the rest for serving.
Bake for 20-25 minutes (depending on the thickness of the fish), or until the flesh is opaque and flakes easily with a fork. If using fillets, check for doneness after 15 minutes.
Step 5: Serve
Transfer the baked fish to a serving platter and generously spoon the remaining tamarind chili sauce over the top.
Garnish with fresh cilantro, lime slices, and crushed peanuts (optional).
Serve with steamed jasmine rice, sticky rice, or a light salad for a complete meal.
Tips & Customization
Adjusting Spice Levels: For a milder version, reduce the number of Thai chilies or substitute them with milder chili varieties like jalapeños. For a spicier dish, keep the seeds in the chilies or add chili flakes.
Choice of Fish: This recipe works well with a variety of white fish such as snapper, sea bass, or tilapia. You can also use fillets instead of whole fish for a quicker cooking time.
Adding Lemongrass: For an extra Thai flavor, stuff the cavity of the whole fish with a stalk of bruised lemongrass. This will infuse the fish with a fragrant, citrusy aroma as it bakes.
Roasting for a Charred Finish: For an extra crispy texture, broil the fish for the last 5 minutes of baking, watching closely to avoid burning.
Tamarind Substitutes: If you don’t have tamarind paste, you can substitute it with lime juice and a bit of brown sugar for a similar sweet-sour effect.
Serve with Sides: This dish pairs wonderfully with coconut rice, roasted vegetables, or Thai papaya salad for a balanced meal.