Asian: Thai Fish 01 by Recipe Cottage

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	Thai Fish 01

		Three Flavoured Fish 4 Portions: 4 individual fish or 1 large 2 Portions: 1 medium fish 4x275-325g dabs, plaice or lemon sole, on the bone, and scored or 1x1-1.2 kg red snapper, reef fish or similar fish, scored or 1x600g red snapper or similar fish, scored (2 portions) salt peanut oil or sunflower oil for deep frying 4 cloves garlic, finely chopped 4 large red or green chillies, seeds removed and chopped finely 2 Tbsp coriander stem, finely chopped 2 cm ginger, chopped finely 2 Tbsp peanut oil 3 Tbsp palm sugar or brown sugar 2 Tbsp tamarind water* 3 Tbsp Thai fish sauce juice of 1/4 lime 2 Tbsp water 4 red shallots, sliced and deep fried 2 garlic cloves, slice and deep fried 2 kafir lime leaves, shredded 2 Tbsp holy or normal basil leaves, deep fried 1 Tbsp coriander leaves, deep fried Pound the garlic, chillies, coriander and ginger in a mortar and pestle or place in a food processor and blender and blend briefly so that you have a rough paste. Heat the oil in a saucepan and fry the paste untilit is aromatic. Add the rest of the sauce ingredients and simmer for 5 minutes.Set aside and keep warm until ready to serve. Heat the oil in a deep fryer or in a large wok to 180C.Pat the fish dry and rub salt into the flesh. Deep fry small individualservings of fish (27-325g) for 5-8 minutes, until they are crisp and cookedthrough (600g fish will take 10-12 minutes or 1.2kg fish will take 12-18minutes to cook). Place the individual serving of fish on 4 plates or 1large fish on a serving platter. Pour the hot sauce over the fish and sprinkleover the deep fried shallots, garlic, basil and coriander leaves and the lime leaves. Serve hot with steamed rice.