Prep 30 mins
Cook 40 mins
Recipe from cookbook "Dinner" by Marie Claire.
- 1 stalk lemongrass, stem halved lenghthways, cut into 5cm
- 1 large red snapper, incised in three placed at its thickest part
- vegetable oil, for deep-frying
- 5 red asian shallots, sliced
- 4 garlic cloves, sliced
- 2 tablespoons vegetable oil, extra
- 2 birds eye chiles, thinly sliced
- 70 g grated palm sugar
- 4 tablespoons fish sauce
- 4 tablespoons tamarind paste
- 4 tablespoons lime juice
- coriander leaves, to garnish
- Place the lemon grass pieces into the incisions in the snapper. Heat the oil in a large wok to 180c, or until a cube of bread browns in 15seconds when added to the oil.
- Deep-fry the fish until one side is crisp and golden. Turn and cook the other side. Carefully remove and drain on paper towel.
- Add the shallot and garlic to the wok and cook until golden. Remove.
- Do not overcook these or they will be bitter.
- Heat the extra oil in a saucepan, add the chilli, palm sugar, fish sauce, tamarind concentrate and lime juice and stir until the sugar dissolves. Bring to the boil and cook until the sauce is syrupy. Pour the sauce over the crispy fish and serve immediately, garnished with the coriander leaves ad fried slices of shallot and garlic.