Pla Rad Prik (Fried Fish with Chilli Sauce)

• 2 pieces Sea bass, skin on
• 60 g Plain flour
• 600 ml Vegetable oil
• 3 Shallot
• 4 cloves Garlic
• 8 pieces Dried red chili
• 2 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 2 tbsp Palm sugar
• 120 ml Water
• 1 Lime

1. Pat the sea bass dry, then make 3 shallow diagonal slashes on each side. Put the plain flour in a bowl and lightly coat the fish all over, shaking off any excess.
2. Thinly slice the shallots and finely chop the garlic. Snip the dried red chilli into short pieces and shake out most of the seeds for a cleaner heat.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat until a small pinch of flour sizzles immediately. Fry the dried red chilli for 20 to 30 seconds until darker and crisp, then lift out with tongs and set aside.
4. Carefully lower the fish into the hot oil and fry for 6 to 8 minutes, turning once, until deep golden and the flesh flakes easily. Lift out and drain briefly, then place on a serving plate.
5. Carefully pour off most of the oil, leaving about 2 tbsp in the wok. Add the shallots and cook over medium heat for 2 to 3 minutes until softened, then add the garlic and cook for 30 to 60 seconds until fragrant.
6. Whisk the tamarind paste, fish sauce, palm sugar and water together, then pour into the wok. Simmer for 3 to 5 minutes, stirring, until glossy and lightly thickened.
7. Squeeze in the lime juice, then taste and adjust with a little more lime if you want it sharper. Spoon the hot sauce over the fish and scatter over the fried chillies just before serving.

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