Deep-fried Snapper with Sticky Tamarind sauce

10 minutes

20 minutes




  • 1 whole snapper (450-500g), scaled and cleaned 
  • 1/2 tsp salt 
  • 1 cup canola oil, for deep frying


  • coriander 
  • fresh red chili

Tamarind Sauce

  • 1 garlic clove, chopped 
  • 1 fresh red chili, chopped 
  • 1/2 shallot (20g), chopped 
  • 2 Tbsp palm sugar 
  • 1 Tbsp white sugar 
  • 2 Tbsp tamarind purée 
  • 1 Tbsp fish sauce
  • 2 Tbsp water


Score 3 lines on both sides of the snapper and rub salt on both sides.

Put canola oil in a wok or frying pan (I used a 28cm frying pan) and heat up. Once the oil is hot enough, slide the snapper in gently (be careful not to splash the oil onto yourself!) Cook for 5 minutes and flip over gently to cook the other side for another 5 minutes or until cooked through. Once the snapper is cooked, put it on top of kitchen paper to drain the oil.

Place another frying pan over medium-high heat and add 2 tbsp oil (I reuse the oil I used to cook the snapper). Add garlic, chili and shallots and cook for 1 minute until fragrant. Add palm sugar, white sugar, tamarind purée, fish sauce and water and cook until sauce has thickened.

Place snapper on a serving plate and drizzle the sticky tamarind sauce on top. Garnish with coriander and chilli and serve.