Deep fried fish with chlli sauce

INGREDIENTS:
1 grouper weighing 500 grams
15 hot chilies
10 shallots
10 garlic cloves
1 tsp chopped coriander root

1 tbsp palm sugar
3 tbsp tamarind juice
2 tbsp fish sauce

PREPARATION:
1. Scale, clean, and wash the fish, score the flesh on either side attractively, and allow to drain.

2. Heat the 2 cups of oil in a deep wok. When hot, fry the grouper over medium heat. Wait until the fish is golden brown on one side before turning it over to fry on the other : in this way, it will not stick to the work. When nicely done on both sides, remove from the oil, drain, and place on a serving dish.

3. Peel the shallots and garlic, chop finely together with the chilies and coriander root, and then stir fry, using the 2 tbsp. of oil, until fragrant.

4. Add the tamarind juice, fish sauce, and palm sugar, and then pour over the grouper and serve.

Nam Phrik Narok

Nam Phrik Narok

2 to 3 pound of catfish pieces
1 pound of dried prik ki nu haeng (dried greed birdseye chilis)
½ cup of garlic, chopped (including the skins)
½ cup of shallots, chopped (including the skins)
2 tablespoons of kapi (fermented shrimp paste)
¼ cup of fish sauce
3 tablespoons of sugar (preferably palm sugar).


The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped.

The dried chilis are also broiled until they just begin to blacken. This is very critical — overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors.)

Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish.

Combine all the ingredients in a blender or food processor.

Can be kept in a well stoppered jar, or refrigerated.