Best whole snapper ...
For Chilli, Lime and Tamarind Sauce:
Finely chop coriander roots, chilli, garlic, Asian shallots and ginger and pound to paste in a mortar and pestle with salt until smooth.
Lightly fry in a little peanut oil for a few minutes till fragrant.
Add water, tamarind liquid, soy, fish sauce and palm sugar to taste, simmer and reduce. Add water if needed and check balance of sweet, sour and salty flavours. Adjust accordingly.
Add spring onions and cook in reduced sauce until just soft.
Put aside until ready to serve
Crispy fried Fish:
Heat oil in a wok to about 180C.
Score fish quite deeply on both sides.
Season fish with a sprinkle of fish sauce.
Lower the fish gently into hot oil using long tongs and fry for about 6 to 8 mins until the flesh is cooked through.
Serve on a plate and coat with heated sauce and garnish with chilli and coriander.
Serve with rice
An egg ring placed in the oil at the bottom of the work will help to manoeuvre the fish and to stop it sticking to the bottom of the wok.
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