laotian

Tamarind Glazed Fried Fish with Herb Salad

Name: Tamarind Glazed Fried Fish with Herb Salad
Yield: 1 serving
Cuisine: laotian
Ingredients: 294 g white fish fillet (tilapia or catfish); 27 g vegetable oil; 24 g tamarind concentrate; 16 g fish sauce; 13 g sugar; 8 g garlic, minced; 20 g lime juice; 107 g lettuce, torn; 13 g fresh mint leaves; 13 g fresh cilantro

This pan-fried dish pairs white fish fillet with tamarind concentrate, fish sauce and sugar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

63 g Protein

25 g Carbohydrates

34 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

294g white fish fillet (tilapia or catfish) 294 kcal
27g vegetable oil 239 kcal
24g tamarind concentrate 17 kcal
16g fish sauce 6 kcal
13g sugar 50 kcal
8g garlic, minced 12 kcal
20g lime juice 6 kcal
107g lettuce, torn 16 kcal
13g fresh mint leaves 5 kcal
13g fresh cilantro 5 kcal

Cooking instructions

Pat the fish dry and season with a pinch of salt and black pepper.
tamarind concentratefish saucesugar
Whisk tamarind concentrate, fish sauce, sugar, and water to make a quick glaze.
vegetable oil
Heat oil in a skillet over medium-high. Pan-fry the fish until crisp and cooked through, 3 to 4 minutes per side (time depends on thickness).
vegetable oilgarlic
Pour off excess oil, leaving about 1 tsp in the pan. Add minced garlic and cook 15 seconds.
tamarind concentrate
Add the tamarind glaze and bubble for 30 to 60 seconds until slightly thickened, then coat the fish.
lime juicelettuce
Toss lettuce and herbs with lime juice. Serve fish with herb salad on the side.