Whole Fried Snapper With Spicy Tamarind

Sauce

Yield: serves 2-4

Time: 30 minutes

INGREDIENTS
1 whole medium Snapper, cleaned and scaled
4-6 cups peanut oil
Kosher salt
Sauce:
4 small red chiles
1 shallot, finely diced

2 cloves garlic, finely sliced

1 tablespoon minced galangal
1 tablespoon tamarind paste
2 1/2 tablespoons light brown sugar
1 cup of mirin rice wine
3 tablespoons fish sauce
2-3 tablespoons chopped fresh cilantro

DIRECTIONS
Score the fish at an angle all the way to the spine on both sides to help it
cook faster and crispier. Add oil to a wok ensuring you leave plenty of room to
add the fish - heat to about 360 degrees F. Gently slide the fish slowly into the
oil and fry for about 10-12 minutes. If the fish is slightly curved to the pan
that is fine as the fish will look like it is swimming when crisped up and you
go to plate it.
Use a spoon to carefully baste the top of the fish with hot oil. Using a large
slotted spoon and tongs carefully remove the fish from the oil and drain.
Season with salt.
Now prepare the sauce. In a large saute pan add chiles and toast lightly for
30-40 seconds over high heat. Add 2-3 tablespoons of oil from the wok then
saute shallot, garlic, and galangal. Cook for 2-3 minutes until fragrant then
add sugar, tamarind paste, wine and fish sauce. Bring to a simmer and
reduce until thick and syrupy. Serve fish on a large platter covered with sauce
and garnish with fresh chopped cilantro.