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Pla Jian  (Fried Fish)    HT  MC  Thai   35mins



Serves 4    Hot    Fish   Main Course   Dairy Free  Thailand Asia  Asian




900g/2 lb Firm white fish e.g. Cod, Hake, Haddock, Monkfish -  cutlets, fillets or steaks 

1 teasp Salt 

1 teasp Ground Turmeric 

1/2 teasp Black pepper ground

Peanut oil for shallow frying

1/2 tbsp Garlic, finely chopped

60ml/2fl.oz. Tamarind Sauce 

Soy Sauce or Fish Sauce to taste

1 tbsp Palm sugar 

1/2 teasp Chilli Paste

3 tbsp Spring Onions, thinly sliced

2 tbsp Whole Coriander Leaves




1. Rub the fish with the salt, turmeric and pepper.


2. Heat the oil in a large frying pan until hot, add the fish and fry  over medium heat until golden brown on both sides. Drain on paper towels.


3. Pour most of the oil from the pan leaving about 1 tablespoon behind,  add the garlic to the remaining oil and stir fry until lightly browned.


4. Add the tamarind sauce, soy or fish sauce, palm sugar and chili paste, and bring to a boil.


5. Return the fish to the pan and simmer until sauce thickens slightly, basting the fish with the sauce as it cooks.


6. Add the spring onions and simmer for 1 minute.


7.  To serve - transfer to a warm serving platter and  garnish with the coriander leaves. Serve immediately.



More Fish  Recipes  |  General Fish Prep & Cooking Times   |   More Thai Recipes


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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