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Thai Spicy Sweet and Sour Fish (Sam Rod)

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


1 whole fish (sea bass, red snapper or trout)

4 kaffir lime leaves

1 spring onion (finely sliced)

1 tbsp coriander (chopped)

2 red chillied (finely sliced diagonally)

oil for frying the fish (approximately 400 ml)


3 red chillies (finely sliced diagonally)

1 heaped tbsp tamarind (soaked in 57ml warm water)

28g Mai Siam Palm Sugar

4 tbsp Mai Siam Fish Sauce

Cooking Method

Step 1

Clean the fish, removing the head, if preferred. Cut two or three diagonal slits across both side of the thick middle section of the fish.

Step 2

Soak the tamarind pulp in warm water for 20 minutes.Mix well and discard the seeds and large lumps of pulp.

Step 3

In a small pan, boil the sauce ingredients for 2-3 minutes to make up the sauce.

Step 4

Heat the vegetable oil in a wok and quickly deep fry the kaffir lime leaves. Remove these from the hot oil with a slotted spoon and keep aside for use later. Using the same oil, fry the fish, turning over to crisp the both sides.

Step 5

Mix up the red chillies, coriander leaves and chopped spring onions in a bowl and pile the mixture into the centre of a serving plate.

Step 6

Remove freshly fried fish from the frying pan and place it on top of the chopped leaves.

Step 7

Pour the spicy, sweet and sour sauce over the fish and garnish with the deep fried kaffir lime leaves.

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