If you are a fish fan, you will love this Thai sweet, sour and spicy fish. It is sticky, glossy, sweet, sour, and spicy. One good dish with your steamed rice.
4-6 garlic cloves, roughly chopped
1 inch ginger (julienne-fine)
9 long red chilli, roughly chopped
1 tbs chilli flakes
350g any fish, cut into roughly 3cm cubes
vegetable oil for deep frying,
3 tbs chilli oil ( I used my homemade chilli oil)
¼ cup tamarind puree
2 tbs brown sugar
Half of a lime juice
3 spring onions (scallions), cut into batons
Salt to taste
1.Pound the garlic, chillies and ½ teaspoon of salt to a rough paste using the mortar or electric grinder.
2. Fill a deep frying pan with vegetable oil. Heat over high heat. Test the oil by dipping a wooden spoon into the oil. It should form small little bubbles.
3. Season the fish cubes with salt and coat in the cornflour. Then fry in the hot oil until golden and crispy. Drain on paper towel.
4. Heat 3 tbs of chilli oil in a clean pan or large non-stick frying pan over medium heat. Add the chilli and garlic paste, chilli flakes, and stir-fry for 15 seconds. Then add the tamarind, sugar, and lime juice. Cook, stirring until the sugar has dissolved and the sauce has turned translucent and shiny. Now add in the crispy fish and the spring onion and ginger. Toss until well combined. Transfer to a plate and serve with steam rice.