Galet Kyaw (sweet And Sour Tamarind Fish)
Galet Kyaw, also known as Sweet and Sour Tamarind Fish, is a popular dish in Burmese Chinese cuisine. This dish features crispy fried fish coated in a tangy and sweet tamarind sauce, creating a delightful combination of flavors.
Ingredients
- 500g fish fillets, cut into pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil for frying
- 1/2 cup tamarind paste
- 1/4 cup water
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
Instructions
- In a bowl, mix the all-purpose flour, cornstarch, salt, and black pepper.
- Dredge the fish pieces in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a pan over medium heat. Fry the fish pieces until golden and crispy. Drain on paper towels and set aside.
- In a separate saucepan, combine the tamarind paste, water, sugar, soy sauce, and vinegar. Simmer over low heat until the sauce thickens.
- Heat 1 tablespoon of vegetable oil in a separate pan. Sauté the garlic, onion, and bell pepper until fragrant.
- Add the fried fish to the pan, then pour the tamarind sauce over the fish. Gently toss to coat the fish with the sauce.
- Transfer the Galet Kyaw to a serving dish and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 12g
Supplies
Frying pan Saucepan Cooking spoon Knife Cutting board
Tools
Stovetop Paper towels
Serving suggestions
Serve Galet Kyaw with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For extra crunch, you can double coat the fish by dipping it in the flour mixture, then in beaten egg, and back in the flour mixture before frying.
Cost
$15