Deep fried fish with sticky sour sauce
| Paste (6 portions) |
|
| 90g | Dried chillies, rehydrated by soaking in salt water and draining, finely chopped |
| 50g | Garlic, very finely sliced |
| 50g | Red onion, finely sliced |
| 1 | Bird’s eye chillies, finely chopped |
| Preparation (1 portion) | |
| 1 Tab | Paste from above |
| 2 | Mackerel |
| 2Tab | Vegetable oil |
| 4 Tab | Tamarind Paste |
| 2 Tab | Palm sugar |
| 1 Tsp | Salt |
| 1 Tab | Chicken Stock |
- In a mortar pound dried chillies until they form a paste
- Add bird’s eye chillies, garlic and red onion and pound to a paste. Put to one side
- Remove any unnecessary liquid from fish by patting down with paper towel. Deep fry on a high heat the fish until they are crispy by placing whole in very hot oil. Remove the fish and put aside to drain
- In a wok on a high heat put vegetable oil
- Put paste in the wok and cook until the oil has the colour from the paste. Make sure you keep the paste moving
- Turn the heat down to medium, add tamarind, sugar, salt and stock
- Dissolve the sugar, taste, adjust and remove from the heat. If the mix dries out too much add a little stock. This need to be a sticky sauce for covering the fish
- Place fish on a plate and serve cover with sauce. You can make a little dipping sauce by finely cutting up 1 tab red onion, 1 tsp finely chopped red spur chillies and 3 tab finely cut young cucumber with 1 tsp of white wine vineger