A

Prep garlic, chili and coriander roots. Roughly chop them and
finely crush using mortar and pestle.

B

Next thinly slice and julliene ginger and shallots.

C

Below is the type of tamarind concentrated that we use at home. Spoon the amount needed and put aside.

Below is the picture of palm sugar we use. When buying palm sugar, check the ingredients for %100 palm sugar as some brands have added sugar cane. Grate or chop palm sugar. See pic below.

We use korean fish sauce. Any kind of fish sauce is fine.

D.

Make corn starch slurry by combining & mixing 1 tsp of corn starch or corn flour with 1/3 cup of water. This will be used to thicken the sauce. Add as required to your preferred consistency.

Note: Slurry is optional. You can add only a little, all of it or omit it completely.

THE SAUCE

Heat 3-4 tbsp of neutral cooking oil in a small saucepan over medium heat. Sauté shallot and ginger for 30 sec. Add crushed paste mixture of chili, garlic and coriander roots (In A).

Sauté and stir for a minute or until aromatic over medium heat. Add 1/4 cup of water.

Next, add 2 tbsp full of concentrated tamarind, grated palm sugar and fish sauce. Simmer over low heat until the sugar is fully dissolved. Add the slurry in small batches until the sauce thicken to your preferred consistency. Turn off the heat and keep aside.

Prep the fish.

Descale and wash the fish. Make 2 or 3 diagonal cuts across the thickness flesh of the fish on both sides. See pic below. Pat dry completely using clean kitchen towel.

Next, coat the fish with corn flour (coat thinly). Shake off any excess.

Fill a good size pan or wok with enough cooking oil to deep fry the whole fish or at least, enough oil to easily submerge one side of the fish. Fry until both sides of the fish are crispy and golden. Drain excess oil on a kitchen towel then transfer to a serving plate.

Chop coriander. Coriander is OPTIONAL.

Pour the sauce over the fish and top it off with chopped coriander. Serve immediately.