This is one of Marion Grasby’s recipes, her videos and explanations are just so mouth-watering and she is one of the few chefs I follow on Instagram. Check for the full step by step video on her website.
Some of you have said its easier for you to follow the recipe through my website so here is a quick short summary of Thai 3 sauce (spicy, sour, sweet) fish with my take on it!
Thai 3 flavoured FishPrint Recipe
- 1 lb/500 g salmon/cod/sea bass/haddock
- half tsp salt
- 2 tsp lime juice
- 2 tbs plain flour
- oil for shallow frying
- 3 small red chillies (or 2 tsp good quality chillie sauce)
- 5 cloves garlic
- 2 tsp tamarind concentrate or 4 tbs tamarind chutney
- 2 tbs brown sugar or honey
- half tsp salt (optional)
- 2 tbs fish sauce
- thin slices of lime (optional)
- 1 tbs fresh coriander sliced
- some sliced spring onions
Wash the fish under cold water, pat dry and cut into 2 in/5 cm pieces.
Sprinkle with salt and lime juice - keep aside for 10 mins
Place the flour in a flat plate, dip each fish piece into the flour, turning and pressing until it is fully covered with flour.
Coat a non-stick frying pan with some oil, heat to medium and place a few pieces of fish into the oil, when one side turns brown, turn over carefully and brown the other side, remove into a plate. Repeat until all pieces have been shallow fried. Discard any left over oil
Gently place all the fried fish back into the frying pan in a single layer and keep aside.
Add all the ingredients for the sauce into a chopper, pulse a couple of times until mixture is coarsely ground. Taste the sauce and adjust to your liking.
Remove the sauce into a pan, add half a cup of water and bring to a boil keep on a rolling boil for 2 - 3 minutes and switch off.
Re-heat the fish and use a fish slice to carefully place it onto a large serving platter, pour the hot sauce over the fish.
Arrange the lime slices over the fish if using, garnish with coriander and spring onion, and serve immediately with plain boiled rice, egg fried rice or noodles.
Marion chooses to serve the fish on its own as a starter which works very well, but by making the gravy thinner (as above) and serving it with rice or noodles it works equally well as a main.