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21 December 2012,01:17 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Use a pestle and mortar or small blender to pound or blend the fresh chilies, garlic, shallots and coriander roots, forming a rough paste.
  • Heat the oil in a wok or large frying pan and stir - fry the chili paste over a medium heat for 3 - 4 minutes until fragrant.
  • Add the sugar or honey, fish sauce, tamarind puree or lime juice and simmer for 3 - 4 minutes or until the sugar has dissolved. Taste and adjust the seasoning. Remove from the heat.
  • Dust the fish with the flour.
  • Heat the oil in a large wok over a medium heat. The oil is ready when a piece of garlic sizzles immediately when dropped in.
  • Deep fry the fish on one side for 10 - 12 minutes or until lightly browned.
  • Drain on kitchen paper and keep warm. Deep fry the remaining fish. Put the fish on a serving plate.
  • Spoon the warm chili sauce over the fish and garnish with coriander leaves and chili slices.


  • 10 red chilies, about 5 inches long, deseeded, chopped
  • 10 garlic cloves, roughly chopped
  • 15 shallots, roughly chopped
  • 10 coriander roots and stalks roughly chopped
  • Cooking oil, for deep frying
  • 250 grams coconut, palm or brown sugar, or 10 tablespoons clear honey
  • 8 tablespoons fish sauce
  • 10 tablespoon Tamarind pure
  • 2 kilograms whole fish, gutted, scored with a sharp knife, 3 - 4 times, dried
  • 10 tablespoons plain flour

To garnish

  • Coriander leaves
  • A few slices of red chili

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