well, removing heads and stomach bags.
in cold water and drain in a colander, then on absorbent paper.
the hot sauce.
candlenuts, lemon rind, chili, laos powder and dried shrimp paste into
container of electric blender and blend to a smooth paste.
It may be
necessary to add a tablespoon or two or the tamarind liquid to enable
the mixture to be drawn down on to the blades.
tablespoons peanut oil in a saucepan and fry the blended mixture,
stirring constantly, until it is thick, dark in color and does not stick
tamarind liquid, the coconut milk, daun salam leaves and salt and
simmer, uncovered, until it is thick and looks oily on top.
heat and leave aside until fish is fried.
Roll the fish
in plain flour to coat thinly, dust off excess flour.
peanut oil in a wok or small frying pan to deep fry the fishes.
When oil is
very hot put in the fishes, a handful at a time.
medium heat until brown and crisp, 4 to 5 minutes.
When all the
fishes had been fried, turn them on to the spice mixture and mix gently
once, while the fish is still crisp.
If this dish
has to be made ahead, do not combine fish and spices until the last