- 4 litres vegetable oil for frying
- 1 whole fish (white flesh preferably – I used a Barramundi) approximately 600 grams, purchased cleaned, gutted, and scaled.
- Plain flour, to coat fish
- 4 tablespoons crushed garlic or garlic paste
- 2 tablespoons grated ginger or ginger paste
- 2 tablespoons peanut oil
- Juice of half a lemon
- 2 tablespoons coriander root and stems roughly chopped
- 2 golden shallots roughly chopped
- 5 small red chillies, roughly sliced (seeds included)
- 4 tablespoons palm sugar
- 4 tablespoons tamarind paste
- cup water
- 12 green pepper corns
- 2 tablespoons Squid Brand fish Sauce,
- Garnish:- 1 cup basil leaves and/or coriander leaves (deep fry for 1 minute)
- Using a 4 litre deep fryer, pre-heat vegetable oil to 170 degrees Celsius.
- Whilst oil is heating, score both sides of fish in a criss-crossed pattern, coat both sides in flour, then place fish in the frying basket with tail curved and base opened to support fish for both cooking and serving, then set aside while preparing sauce ingredients and waiting for oil to heat.
- Place all sauce ingredients in small food processor or blender and process for 2 minutes until sauce is liquid and thick, transfer to a saucepan and set aside.
- Place fish in heated oil (cook for 5 minutes) then, whilst fish is frying, heat sauce ingredients on a medium to high heat, and simmer for approximately 1-2 minutes till flavours come together and become fragrant, reduce heat and keep warm.
- Remove and drain fish, serve on a platter with ginger chilli tamarind sauce poured over, quickly fry basil/coriander leaves, drain and sprinkle over fish.
Brands and product used
- Squid Brand - Fish Sauce