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Ingredients :
1 kg whole snapper
1/2
cup peanut oil
6 scallions, cut into 2.5 cm length
5 cloves garlic, crushed
3 teaspoons finely grated fresh ginger
2 tablespoons light soy sauce
1 tablespoon palm sugar
1 tablespoon tamarind liquid
1 tablespoon fish sauce
1
teaspoon ground black pepper
2 tablespoons chopped fresh cilantro leaves
2 fresh red chili, seeded and sliced
Method :
Wash the fish and pat dry with paper towel.
Heat a wok with the oil and when the oil is hot, fry the fish
first on one side and then on the other until lightly browned and cooked
through. Remove fish to serving platter and keep warm. Let the oil cool
slightly, then fry the scallions briefly until soft, add garlic and ginger and
cook on low heat, stirring until soft and golden. Add soy sauce, sugar,
tamarind liquid, fish sauce and pepper and simmer for 1 minute. Pour over
the fish, garnish with cilantro leaves and chili and serve at once with
white rice while still hot.
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