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Thai Crispy Fish With Tamarind Sauce

Thai Crispy Fish With Tamarind Sauce

4.5rating out of 5

(3771 reviews from our customers)

Prep Time

30 min



Thai chefs will deep fry a whole fish until golden and crisp to make Pla Rad Prik. In this simple version you'll serve crispy basa fillets over white rice with a fragrant tamarind drizzle. Aroi mak!

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 shallot
1 red chilli
2 garlic cloves
1 soy sauce sachet (8ml) †
1 spring onion
5g coriander
4 tbsp cornflour
2 x 100g basa fillets †
1 tamarind paste sachet (15g)
1 fish sauce sachet (15ml) †
130g basmati rice
160g trimmed fine green beans
You Will Need
Sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 red chilli
  • 1 garlic clove
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 1 spring onion
  • 5g coriander
  • 4 tbsp cornflour
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 tamarind paste sachet (15g)
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 130g basmati rice
  • 160g trimmed fine green beans
Typical Values per 100g per serving
Energy 590 kJ
139 kcal
1833 kJ
433 kcal
of which saturates
0.9 g
0.4 g
2.9 g
1.2 g
of which sugars
23.6 g
2 g
73.2 g
6.1 g
Fibre 1.1 g 3.4 g
Protein 8.7 g 27.1 g
Salt 0.96 g 2.97 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
1 red chilli
red chilli
1 garlic clove
1 soy sauce sachet (8ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
5g coriander
coriander (100%)
4 tbsp cornflour
maize starch (100%)
2 x 100g basa fillets
basa fillet (fish) 100%
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar. Produced in a factory that handles nuts, peanut, soya, mustard, sesame, and celery.
130g basmati rice
Basmati white rice
160g trimmed fine green beans
green beans (100%)
  • Allergens highlighted by † (gluten, soya, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Add the basa fillets to a plate and drizzle the soy sauce all over them

Turn the basa several times until the soy sauce fully soaks into the fish

Sprinkle the cornflour all over and rub it into both sides of the fish until fully coated, then set aside for later

Tip: Coat the fish in the cornflour one side at a time to avoid stickiness!


Peel and finely slice the shallot[s]

Peel and finely chop (or grate) the garlic

Chop 1/2 [1] red chilli into rounds, then chop the remaining chilli finely


Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for an initial 5 min


Meanwhile, boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated fish and cook for 8-9 min, turning once halfway until golden, crisp and cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily


While the fish is cooking, combine the tamarind paste, fish sauce, 2 tsp [4 tsp] sugar and 150ml [275ml] boiled water – this is your tamarind stock


Once the rice has had an initial 5 min, add the green beans to the pot

Cook, covered, for a further 5-7 min or until all the water has absorbed and the rice and beans are cooked

Once done, remove the pot from the heat and keep covered until serving


Heat a separate pot with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced shallot, chopped garlic and chopped chilli and cook for 1 min

Add the tamarind stock, bring to the boil and cook for 4-5 min or until thickened slightly

Chop the coriander roughly, including the stalks

Trim, then slice the spring onion[s] finely


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Serve the crispy fish with the rice & green beans to the side

Tip: For fancy presentation, press the rice into small bowls and turn out

Drizzle the crispy fish with the tamarind sauce and top it with the chopped coriander, sliced spring onion and chilli rounds (can't handle the heat? Go easy!)


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