Ingredients for 4 servings

1 kg whole snapper, cleaned, scaled
1 long fresh red chilli, thinly sliced (optional)
2 green shallots, trimmed, sliced into 5cm-long strips
75g (½ cup) plain flour
Lime wedges, to serve
Vegetable oil, to deep-fry

Chilli tamarind sauce:

½ tsp sea salt
1 French shallot, thinly sliced
1 tbs fish sauce
1 tbs vegetable oil
1-2 tbs water, optional
2 long fresh red chillies, coarsely chopped
3 coriander roots, cleaned, coarsely chopped
3 garlic cloves, coarsely chopped
4 cm piece fresh ginger, peeled, very finely sliced
60 ml (¼ cup) tamarind concentrate
65 g (1/3 cup) shaved palm sugar

Directions

Place sliced shallot in a bowl of cold water and set aside to soak. The strips should curl as they soak.

For sauce, use a mortar and pestle to pound coriander, garlic, chilli and salt to a paste. Heat oil in a saucepan over medium-high heat. Add the French shallot and ginger.

Stir-fry for 1 minute or until aromatic. Add coriander paste. Stir-fry for 30 seconds. Add tamarind, sugar and fish sauce. Simmer for 2 minutes or until sugar dissolves. Remove from heat. Set aside.

Cut 3 slashes in the thickest part of the snapper on both sides. Place the flour on a large plate. Lightly coat fish in flour. Shake off any excess.

Fill a wok one-third full with oil. Heat to 180°C over high heat (see tip). Cook fish for 4 minutes each side or until just cooked through and golden. Drain on paper towel.

Reheat sauce. Add water if too thick. Transfer fish to a plate. Pour sauce over fish. Sprinkle shallot and chilli, if using, over fish. Serve with lime wedges.