Wash, clean and scale the fish. Discard the
fish head, fins and tail. Clear the cavity and wipe with kitchen paper
dipped in coarse salt. Wash and pat dry with paper towels. Fry the fish in hot lard until brown on both
sides, but do not over-cook. Drain on absorbent paper, cover fish with
foil and keep warm.
Pour off all but a tablespoon of the lard and on low heat fry the garlic
until starting to brown. Immediately add the soy sauce, sugar, fish sauce
and tamarind liquid and bring to the boil. Add ginger and scallions
and cook for 1 minute. Spoon the sauce over the fish and serve garnished
with cilantro leaves and chilies, as an accompaniment to steamed white rice.