Fried Fish:
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster. Then coat the fish skin with corn flour. Do it both sides.
2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.
3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate.
TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350°F for 10 minutes.
Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.
2. Then add tamarind, fish sauce, palm sugar and a few tablespoons of water. Mix well and let boil. Add sweet basil leaves and stir until mixed thoroughly. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.
3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.
(For 2 Serving)
