serves 2

ingredients

• 1 x 350gm sea bream, red snapper or grey mullet

• 3 tbsp plain flour or rice flour

• vegetable oil for deep frying

• pinch ground black pepper

• 4 - 5 cloves of garlic roughly chopped

• 4 - 5 asian shallots or 3 eschallots

• 3 coriander roots finely chopped

• 3 tbsp palm sugar

• 2 tbsp fish sauce

• 3 tbsp lime juice

To garnish: fresh thai basil leaves

method

• Clean and cut the fish leaving the head on. Dry the fish thoroughly and score the skin 3 - 4 times on both sides

• Rub the fish inside and out with salt and put the flour and pepper on a plate and press the fish lightly to coat head to toe. Shake off excess

• Heat 10cm of oil in a wok or pan big enough to deep fry the whole fish

• When oil is hot lower the heat to medium and gently slide the fish into the oil. Be careful!

• Deep fry the fish - making sure it is entirely immersed - for about 15 - 20 minutes and it is just light brown

• Remove with a slotted spoon and drain on paper towels

• Transfer to a plate and keep warm

• While the fish is cooking blend the garlic, chillies, shallots and coriander roots together into a rough paste

• Heat a small amount of oil in a pan and stir fry the paste on a medium heat for 2 - 3 minutes

• Add the palm sugar, fish sauce, lime juice and cook until sugar has dissolved, adjust taste with water if needed

• Pour over the fish and garnish with basil leaves