© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Best of Thai Seafood
1 grouper weighing about 1 pound
15 prik ki nu
10 cloves garlic
1 teaspoon chopped cilantro root
3 tablespoons tamarind juice
1 tablespoon palm sugar
2 tablespoons nam pla
Scale, clean and wash the fish. Score both sides with a knife, and drain well. Heat a deep frying pan containing enough oil to float the fish. When the oil is hot, lower the fish into the oil and fry at medium heat. Watch that it does not stick. Turn the fish when it is done on one side. When crisp and golden on both sides, remove from the oil, drain, and place on a serving dish.
Peal and wash the shallots, peel the garlic cloves, chop them fine with the chiles and cilantro root. Then fry in about 2 tablespoons of oil. When fragrant, add the tamarind juice, nam pla, and palm sugar to make the mixture salty, sour, and sweet. Spoon the sauce over the fish and serve immediately.