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Ingredients1 h 50 m servings 974 cals
Original recipe yields 4 servings
- Combine the mackerel, water, tamarind soup base, and fish sauce in a pot over medium heat. Cover and cook at a simmer for about 15 minutes. Flip the fish, cover again, and simmer another 15 minutes. Remove from heat and allow to sit, covered, for 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove the fish from the pot and pat dry with paper towels to remove as much excess moisture as possible.
- Fry the fish in the hot oil until golden brown, 7 to 10 minutes. Serve hot.
Per Serving: 974 calories; 70 g fat; 0.8 g carbohydrates; 77.6 g protein; 222 mg cholesterol; 841 mg sodium. Full nutrition
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