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1 whole fish, about 1 kg (2 lb)
Lard for frying
3 cloves garlic, crushed
3 tablespoons soy sauce
1 tablespoon palm sugar or substitute
2 tablespoons fish sauce
4 tablespoons tamarind liquid
1 tablespoon finely shredded fresh ginger
3 spring onions, cut into bite-size pieces
3 tablespoons chopped fresh coriander leaves
3 fresh red chilies, sliced |
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Method :
Buy fish cleaned and scaled, complete with
head. Trim fins and tail, wipe out cavity with kitchen paper dipped in
salt, wash and dry well. 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 spring onions
and cook for 1 minute. Spoon the sauce over the fish and serve garnished
with coriander leaves and chilies, as an accompaniment to white rice.
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