Fried fish with tamarind sauce (pla rad prik)

Ingredients

• 1 fish (any meaty white fish) medium size
• 1 tablespoon tamarind
• 3 tablespoons sugar
• 1 shallot, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 3 sprigs coriander
• 2 tablespoons fish sauce
• 3 red or yellow chilies

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Preparation

• Fried Fish : Score the fish at an angle all the way to the bones on both sides to help it cook faster. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side.
• Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up. When the first side is cooked, flip and fry the other side, for 5 minutes.
• Topping Sauce : Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.
• Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water.
  
• It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.
• When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves. Serve immidately with hot streamed rice.

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