tsp tamarind (dried)
cup boiling water
tbsp chopped garlic
small onions (sliced)
tbsp fresh ginger (grated)
tbsp coriander stem (finely chopped)
red chilies, (deseeded and finely chopped)
tbsp fish sauce
whole fish (Small Red Snapper or Barramundi)
For the dressing:
tbsp coriander stem
tbsp fish sauce
cup lime juice
small red onions (finely chopped)
carrot (chopped thin sticks)
red bell pepper (chopped thin sticks)
cucumber (chopped Thin Sticks)
cup coriander Leaves (or parsley)
tbsp of crispy fried onions
thinly sliced garlic for garnish
A mélange of flavors in spice and tanginess, that blends with the fish forming a culinary extravaganza.
Soak tamarind in water for 10 minutes and then break up the softened tamarind and pass the liquid through a fine sieve till you get its smooth puree. You will only need ½ a cup of this puree.
Use the rest of the puree diluted in water as a refreshing drink for the summers.
In a food processor, blend garlic, onions, ginger and coriander stem into a coarse paste like texture.
Heat some Noor Oil in the pan add the paste above and some chilies (to your liking) and pan fry it for a couple of minutes or until fragrant. Now add in fish sauce, sugar and tamarind puree. Reduce heat to low and simmer for a couple of minutes before you turn it off.
For the fish:
Heat up Noor Oil in for a deep frying pan.
Place the flour into a large bowl and coat your fish in it, shake off any excess flour and slide the fish into the Noor Oil head first using tongs if possible. Cook it on one side for 3-4 min and then flip it around for another two minutes. Drain the Noor Oil from the fish over paper towels.
Use a mortar and a pestle to pound the garlic, coriander stems, chillies and salt into a paste then dissolve sugar in fish sauce, stir in lime juice, red onions and make a paste. Toss with the fresh salad.
In a large plate, place the fish with the sauce by the side and the tossed salad.