Name: Tamarind Glaze for Fried Fish
Prep time: 15 min
Total time: 50 min
Yield: About 1 cup (4 servings of 1/4 cup)
Cuisine: Cambodian
Ingredients: 1/4 cup tamarind paste; 1/2 cup warm water; 3 tbsp oil; 4 cloves garlic, minced; 2 shallots, minced; 1 inch fresh ginger, finely minced; 1 stalk lemongrass, tender white part, minced; 2 Thai chilies, sliced; 3 tbsp fish sauce; 1 tbsp soy sauce; 2/3 cup stock or water; 4 tbsp palm sugar; 1 tbsp cornstarch + 2 tbsp cold water (slurry); 1 tbsp lime juice; 1 tsp sesame oil; 2 tbsp cold butter, cut into small pieces; 1 whole tilapia or snapper (1.5 to 2 lbs), cleaned and scaled; 1 cup all-purpose flour; 1 tsp salt; 1 tsp black pepper; 1 cup vegetable oil for frying; 2 tbsp fried shallots; 2 tbsp roasted peanuts, crushed; To garnish fresh cilantro and Thai basil

From my kitchen

Cooking notes

Make ahead

The glaze keeps 2 days in the fridge. Rewarm gently over low heat, whisking to bring back the gloss.

Beyond fish

Try it on grilled shrimp, roasted chicken thighs, crispy tofu or roasted vegetables.

Lower sodium

Use 2 tbsp fish sauce and low-sodium soy sauce.

How to make it

Method

Make the tamarind water

Mash the tamarind paste into the warm water with a fork for 1 to 2 minutes, then strain through a fine sieve, pressing the solids. Discard seeds and fibers. Whisk the cornstarch slurry and keep the butter cold.
Bloom the aromatics

Heat 3 tbsp oil over medium-low until shimmering. Cook the garlic, shallots, lemongrass and ginger 2 to 3 minutes until soft and fragrant, without browning.
Build and reduce

Add the tamarind water, fish sauce, palm sugar, soy sauce, stock and chilies and stir until the sugar dissolves. Bring to a simmer over medium, then reduce 8 to 10 minutes, from about 1.4 cups to about 1 cup, until it coats a spoon.
Thicken

Restir the slurry and add it slowly while whisking. Simmer 1 minute until glossy, like maple syrup.
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Finish

Off the heat, stir in the lime juice and sesame oil, then whisk in the cold butter until glossy and rich. Taste: too sour, add 1 tsp palm sugar; too sweet, add fish sauce or lime.
Fry the fish (optional)

Score the fish 3 times per side, 1/2 inch deep. Season with salt and pepper inside and out and rest 10 minutes. Dredge in flour, shake off the excess and fry in 350°F oil 5 to 6 minutes per side until deep golden. Drain briefly.
Glaze and serve

Spoon about 1/2 cup glaze over the hot fish so it runs into the cuts. Top with fried shallots, peanuts, cilantro and Thai basil, and serve the rest of the sauce on the side.