Fried Pompano With Tamarind Sauce + Salted Egg & Tomato
Ingredients
Scale
- 4 small Pompano Fish
- salt and pepper
- oil for frying
- green mango, julliened
tamarind sauce
- ¼ cup tamarind puree
- 3 tbsp brown sugar
- 1 tbsp soy sauce
- 3 tbsp water
- fish sauce to taste (around 1 tsp)
salted egg and tomato
- 2 salted egg, mashed or chopped
- 3–4 tomatoes, chopped
- 1 tsp fish sauce
Instructions
- Make the Salted Egg and Tomato: Just combine all the ingredients in a bowl and set aside in the fridge for later.
- Make the Tamarind Sauce: Combine all the ingredients in a sauce pan and mix well. Whisk it over medium heat. Bring it to a boil and simmer until sauce thickens a little. Set aside.
- Heat oil in a wok or frying pan. Season the fish with salt and pepper.When oil is hot, shallow fry the Pompano until it’s golden brown on both sides.
- To serve: Put the fried Pompano on a large plate. Garnish with julienned green mangoes.
- Serve with the tamarind sauce and Salted Egg and Tomato on the side.
- Enjoy with steaming hot rice.