Ingredients
1 Whole fish (sea bass, red snapper or trout)
4 kaffir lime leaves
1 spring onion (finely sliced)
1 tbsp coriander (chopped)
2 red chillied (finely sliced diagonally)
oil for frying the fish (approximately 400 ml)
3 red chillies (finely sliced diagonally)
1 heaped tbsp tamarind (soaked in 57ml warm water)
28g Mai Siam Palm Sugar
4 tsp Mai Siam Fish Sauce
Cooking Method
Step 1
Clean the fish, removing the head, if preferred. Cut two or three diagonal slits across both side of the thick middle section of the fish.
Step 2
Soak the tamarind pulp in warm water for 20 minutes. Mix well and discard the seeds and large lumps of pulp.
Step 3
In a small pan, boil the sauce ingredients for 2-3 minutes to make up the sauce.
Step 4
Heat the vegetable oil in a wok and quickly deep fry the kaffir lime leaves. Remove these from the hot oil with a slotted spoon and keep aside for use later.
Step 5
Using the same oil, fry the fish, turning over to crisp the both sides.
Step 6
Mix up the red chillies, coriander leaves and chopped spring onions in a bowl and pile the mixture into the centre of a serving plate.
Step 7
Remove freshly fried fish from the frying pan and place it on top of the chopped leaves.
Step 8
Pour the spicy, sweet and sour sauce over the fish and garnish with the deep fried kaffir lime leaves.
