Pan-Fried Fish with Tamarind and Chili Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A crispy pan-fried white fish fillet served with a tangy and spicy tamarind chili sauce, accented by palm sugar and fresh herbs for a perfectly balanced Thai dish. This Thai recipe, ready in about 25 minutes, pairs white fish fillets, vegetable oil, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 310 cal/serving

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Ingredients

4 pieces (about 150 g each) white fish fillets
3 tbsp vegetable oil
2 tbsp tamarind paste
1/4 cup water
2 tbsp palm sugar
2, minced garlic cloves
2, finely chopped bird’s eye chilies
2 tbsp fish sauce
2 tbsp chopped fresh cilantro
2, thinly sliced green onions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Pat dry 4 white fish fillets (about 150 g each) and carefully place them in the skillet. Fry for 3-4 minutes on each side until the edges are crispy and the fish is cooked through. Remove and keep warm.
Step 2: In a small saucepan, combine 2 tbsp tamarind paste with 1/4 cup water, 2 tbsp palm sugar, 2 minced garlic cloves, and 2 finely chopped bird’s eye chilies. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3-4 minutes.
Step 3: Remove the saucepan from heat and stir in 2 tbsp fish sauce.
Step 4: Pour the tamarind chili sauce over the pan-fried fish fillets, then garnish with 2 tbsp chopped fresh cilantro and 2 thinly sliced green onions. Serve immediately with steamed rice or fresh vegetables.