Whole Crispy Fish with 3 Flavour Sauce
Serves 6
Ingredients:
- 6 x whole plate size fish
- 10 garlic cloves
- 10 large red cayenne chillies
- ½ white or brown onion, roughly chopped
- ½ bunch of coriander root, retain leaf for garnish
- ½ cup palm sugar or brown sugar
- ¼ cup fish sauce
- 2 tablespoon tamarind puree
- 200ml of soaked tamarind water
- 300ml water
- Juice of 2 limes
- 200gm of cornflour
- sesame oil
- mung bean vermicelli noodles
To Garnish:
- 2 lime wedges , 2 sliced chillies & coriander leaves
Method:
- Soak the tamarind in 200ml of hot water
- Mix all the ingredients in a blender & roughly puree
- Simmer this puree for 10 mins
- Score your fish every 2cm to the bone & cover with cornflour
- Deep fry your fish at 180 degrees for 6-8 minutes & then drain on absorbent paper
- Boil noodles for 2 mins & toss in sesame oil to taste
- Place your fish on top of the noodles & pour over the sauce. Garnish with coriander leaves, lime wedges & sliced chillies