Pla Rad Sauce Makham | Thai Tamarind Cod

Rinse the rice thoroughly under cold running water until the water runs clear. Bring to a boil in twice the amount of lightly salted water, then cover and simmer over low heat for about 12-14 minutes until tender. Turn off the heat and leave covered to rest.

Rinse the cod fillets, pat them completely dry with paper towels, and cut into 2-3 larger pieces. Lightly coat them in cornstarch, gently shaking off any excess – this will ensure the fish turns crispy on the outside and juicy on the inside when fried. Peel and thinly slice the shallots and garlic, and slice the chili pepper into rings.

Heat 50 ml of sunflower oil in a pan over medium heat. Add the thinly sliced shallots and fry until golden and crispy (about 3-4 minutes). Remove with a slotted spoon and drain on paper towels. Fry the garlic in the same way for 1 minute, then set aside.