Allrighty time for an update....
another Spirit House reciepe
Crispy fried whole fish with Tamarind Chilli Sauce
One of the easiest and tasty meals you can make bar none!
10 white peppercorns
4 tbs chopped garlic
2 golden shallots
1tbs Galangal (thai ginger just use normal if you cant find it)
1tbs Chopped corriander root or stem (more flavour in the root check the fresh corriander most shops leave it on)
4 chillis no seeds and finely chopped... if you like it hot we use one kids dont like to much
2tbs fish sauce
2tbs palm sugar
1/2cup tamarind water (most asian supermarets sell a block of tamarind or concentrate)
1 fish cleaned scaled and coated in flour for frying.
Pound pepper in mortar add garlic,shallots,galangal and corriander to make a paste. heat the oil in a wok or pan big enough to hold the fish and add the paste and chillies and fry till it smells good (2mins) add fish sauce palm sugar and tamarind water. The sauce should be tangy,sweet, salty and thick. add a couple of tbs of water if it is too dry though. simmer for a mintue then remove from wok but keep it warm.
Get some oil in the wok with enough in there to cover the fish and heat it till its sizzling hot. carefully slide the fish in and cook for around ten mintues using a wok spoon to spoon the hot oil over the fish flip and cook for a further 5 mins. Drain the oil put it on a plate and tip the sauce over the top and dig in. We have it with rice normally.
Obviously the book has a prettier picture ;)
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