Crispy Snapper with tamarind sause, By Andrew Talbot

Tamarind Sauce
·      3 Coriander Roots
·      Garlic
·      2 long red chilli’s or chilli paste
·      French shallot (small onion)
·      Salt
·      Fresh ginger (cut into very thin slices)
·      Tamarind concentrate (1/4 cup)
·      Palm sugar (1/3 cup)
·      Fish sauce 1Tablespoon (15ml)

1.     Finely chop coriander, garlic, chilli and salt (like you would do in a mortar and pestle)
2.     Heat oil in a saucepan over medium high heat, add French shallot and garlic
3.     Stir-fry for 1 minute or until aromatic
4.     Add coriander paste (mix from before) cook for 1 min
5.     Add tamarind, palm sugar and fish sauce, simmer until sugar dissolves
6.     Add water if becomes too thick

CRISPY SKIN SNAPPER
Gut, gill and scale 2 kg snapper, be sure to remove all scales including the ones on either cheek.
Lay fish flat and score 3cm squares down to the bone on either side of the fish
Rub a generous amount of salt into all of the slits you have made
Stand fish up right and open up wings so you can rest it on either side, to prevent it from falling over in the oven I stuff the stomach cavity with scrunched up aluminum foil
lightly dust snapper with plain flour
Pre heat oven to its max temp
Heat up large fry pan on stove with 3cm of rice bran oil on high for 6-8min
Lay fish down on either side and cook for 4min per side
Gently remove fish from fry pan with 1 set of tongs and a large spatula
Place fish up right onto large baking tray that has been lined with baking paper
Place in oven for 10 -15 minutes
Carefully remove fish from oven and place on a serving plate
Use basking brush to put sauce over fish
Crush up fried shallots a sprinkle on top with some fresh parsley also, and lime Wedges on the side

I generally serve fish with rice to soak up the sauce.