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
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.
Soak the tamarind pulp in warm water for 20 minutes. Mix well and discard the seeds and large lumps of pulp.
In a small pan, boil the sauce ingredients for 2-3 minutes to make up the sauce.
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.
Using the same oil, fry the fish, turning over to crisp the both sides.
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.
Remove freshly fried fish from the frying pan and place it on top of the chopped leaves.
Pour the spicy, sweet and sour sauce over the fish and garnish with the deep fried kaffir lime leaves.