Saturday, February 23, 2019
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Thai Crispy Red Snapper with Chili Tamarind Sauce

Mar 22, 2012
I was fortunate enough to bag a nice snapper at sunrise this morning,
thought i would share a simple recipe the kids and i are having for lunch,

Chili Tamarind Sauce
2 tablespoons shallots, minced
2 garlic cloves, finely minced
2-3 Thai chili peppers, finely minced (more or less depending on heat preference)
1/3 cup tamarind juice concentrate
2 tablespoons palm sugar(can use brown also)
3 tablespoons fish sauce
¼ cup water
2 tablespoons vegetable oil

1 (2 kilo) whole red snapper, head-on

2 scallions, diced
1 cup fresh cilantro

Heat the vegetable oil and sauté the shallots and garlic for 2 minutes add in the chili peppers ,tamarind juice concentrate, palm sugar, fish sauce and water. gently simmer until the sauce has thickened.

Fry the fish until golden brown.
Cover fish with scallions, drizzle the sauce all over the top. Add the fresh cilantro and serve immediately with steamed rice.

Go to fridge remove beer lunch is served :)