Whole Crispy Fish with 3 Flavour Sauce

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