Crispy sea bass with tamarind sauce
In a tablespoon of coconut oil, fry a Tablespoon Each of grated- galangal, garlic and finely chopped shallot. Add a teaspoon of Thai shrimp paste. Fry for about 2mins, until it’s nice and golden. Add about 30mls of tamarind paste, a teaspoon or two of sugar and let it bubble to thicken. Add a little water to make a sauce with The consistency of single cream.
You can make the sauce a couple of days in advance and keep it covered in the fridge.
Gut and scale a sea bass (mullet or snapper works well too)
Cut 3 deep slashes in either side of the fish and rub in a mixture or lime juice and zest; ginger, garlic, chilli and finely chopped coriander.
Ideally, let it sit with the marinade for a few hrs wrapped tightly in cling film.
Lightly dust the fish in a 50:50 cornflour: plain flour mixture and deep fry until golden.
Serve by pouring the heated tamarind sauce all over the fish.
Garnish with chopped coriander, chilli, spring onion and crispy fried onions.