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Pla Kao Rat Phrik
Fried grouper with chili sauce
1 grouper weighing 500 grams,
15 hot chilies,
10 shallots,
10 garlic cloves,
1 table spoon chopped coriander root,
1 table spoon palm sugar,
3 table spoon tamarind juice,
2 table spoon 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 wok. 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 table spoon of oil, until fragrant.
4) Add the tamarind juice, fish sauce, and palm sugar, and then pour over the grouper and serve.