Crispy & tasty whole Fish, for 4-6 persons.
1/4 cup of Black peppercorns
12 cloves of garlic
2 x red onions
1/4 cup of fresh galangal
1/4 cup coriander root
10 red chillies
1/2 cup Squid fish sauce
1/2 cup shaved palm sugar
1 cup tamarind purée
1 cup coriander leaves for garnish
Small amount of SR flour to coat fish
Whole fish, cleaned and descaled
Chop then grind garlic, onions, galangal and coriander root with peppercorns until you have a thick paste.
Finely chop chillies, add to paste then fry in a wok until fragrant. (1-2 minutes)
Add fish sauce, tamarind purée and palm sugar, and simmer for a couple of minutes for the flavours to meld, check the balance of flavours, then set sauce aside but keep warm.
Sprinkle a dusting of flour over the fish.
Heat 1L peanut or rice bran oil in a wok until smoking.
Place fish in the wok, and ladle oil over the top side, flip fish after 10 or so minutes (dependent on size) and cook for a further 5-8 minutes (test flesh for flaking with a fork to check doneness).
Place fish on a serving platter, pour same over and dress with chopped coriander.
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