Cut the fish into 4 pieces and rub with
the lime juice and salt. Set aside to stand for 15 minutes. Wash the
fish, drain and pat dry with paper towel. Heat a frying pay with oil and
deep-fry the fish until golden brown. Drain and set aside. Heat 2
tablespoons oil and saute ground spices until fragrant, add lemon grass,
tamarind juice and sweet soy sauce. When the sauce has thickened, pour
and spread it over the top of the deep-fried fish. Serve hot with rice.