Thai Fried Fish with Tamarind Sauce

Ingredients

• 2 lb fish (see notes)
• cornflour (as needed to coat fish)
• oil (as needed for deep-frying)
• 10 cloves of garlic (peeled)
• 1 handful of chilies (mix fresh and dried chilies to taste)
• 3 tbsp oil
• 2.50 oz palm sugar
• 4 tbsp tamarind paste
• 6 tbsp fish sauce
• 2 tsp water
• 1 tbsp cornstarch
• 2 tbsp water

Steps

1. 1

   Rinse the fish inside and out, then pat it completely dry.

2. 2

   Score the body with a few deep, diagonal cuts.

3. 3

   Give the fish a light, even dusting of cornflour.

4. 4

   Fill your wok with enough oil to submerge at least half the fish and bring it to a steady medium heat.

5. 5

   Carefully lower the fish in. Let it fry for about 8 minutes per side until it’s deep golden and feels rigid to the touch.

6. 6

   Lift it out and let it drain on a wire rack or paper towels.

7. 7

   Whisk 1 tbsp of cornflour with 2 tbsp of water in a small bowl and set this slurry aside for later.

8. 8

   Pound the chilies and garlic in a mortar and pestle until you have a rough, fragrant paste.

9. 9

   Sizzle the paste in 3 tbsp of oil until it just starts to turn golden.

10. 10

    Stir in the palm sugar, tamarind, fish sauce, and 2 tsp of water. Let it bubble until the sugar melts into a dark, glossy glaze.

11. 11

    Pour in your cornflour slurry, stirring constantly until the sauce thickens and shines.

12. 12

    Place your crispy fish on a large platter and spoon the hot, sticky sauce over the top at the very last second. Garnish with plenty of fresh cilantro and serve alongside a steaming bowl of jasmine rice.