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