- 1 whole snapper (450-500g), scaled and cleaned
- 1/2 tsp salt
- 1 cup canola oil, for deep frying
- fresh red chili
- 1 garlic clove, chopped
- 1 fresh red chili, chopped
- 1/2 shallot (20g), chopped
- 2 Tbsp palm sugar
- 1 Tbsp white sugar
- 2 Tbsp tamarind purée
- 1 Tbsp fish sauce
- 2 Tbsp water
Score 3 lines on both sides of the snapper and rub salt on both sides.
Put canola oil in a wok or frying pan (I used a 28cm frying pan) and heat up. Once the oil is hot enough, slide the snapper in gently (be careful not to splash the oil onto yourself!) Cook for 5 minutes and flip over gently to cook the other side for another 5 minutes or until cooked through. Once the snapper is cooked, put it on top of kitchen paper to drain the oil.
Place another frying pan over medium-high heat and add 2 tbsp oil (I reuse the oil I used to cook the snapper). Add garlic, chili and shallots and cook for 1 minute until fragrant. Add palm sugar, white sugar, tamarind purée, fish sauce and water and cook until sauce has thickened.
Place snapper on a serving plate and drizzle the sticky tamarind sauce on top. Garnish with coriander and chilli and serve.