Tamarind Fried Fish: Classic vs. Alternative Dip Recipes

Have you tried Tamarind Fried Fish? It’s a fascinating dish where fish is soaked in tangy tamarind juice before being fried to perfection. If you love zesty flavors, this dish is a must-try. I’m a big fan of such vibrant tastes, and Tamarind Fried Fish, with its lively kick, hits the spot. Even if you’re not usually into zesty foods, pairing this fried fish with a spicy soy dip might just open your taste buds to new flavors.

 

You can use any type of fish for this recipe. I’m featuring two varieties: torpedo scad (cencaru) and mackerel (kembung). Each type of fish comes with its own unique dip, making both versions of this Tamarind Fried Fish equally delightful and easy to prepare.

Tamarind Fried Fish (Torpedo Scar/Cencaru)

Ingredients

1 torpedo scad (ikan cencaru), cleaned, cut into two, and scored on both sides

Thick tamarind juice, enough to soak the fish

Salt to taste

Oil, as needed for frying

 

Method

Soak the fish in tamarind juice for at least 2 hours.

Place in the fridge until frying time.

To fry, heat oil in a pan.

Remove the fish from the tamarind juice and fry on both sides until cooked through.

Chili Soy Dip (Ingredients as per taste)
Sweet soy sauce
Red onion or shallots, thinly sliced
Bird's eye chilies, thinly sliced
Kaffir lime leaves, thinly sliced
Salt, if needed
A little water

Method
Mix all the dip ingredients together and stir well.

Mackerel Tamarind Fried Fish 

Here's another version of tamarind fried fish using mackerel instead of torpedo scad. The preparation and cooking method remain the same, but the dip ingredients vary slightly for a different flavor profile.

Chili Tangy Dip

Bird's eye chilies, thinly sliced
Lime juice
Salt to taste
A little water

 

Method

Mix the chilies, lime juice, salt, and water together and stir well.

Choose between the two types of dips or try both for a variety of flavors.