15g / 1/2 oz coriander leaf, stalk and
spring onion slivers
Heat the oil
for deep-frying in a preheated wok or frying pan to 180-190C (350-375F)
or until a cube of bread browns in 30 seconds. Add the fish and fry for
bread browns in 30 seconds. Add the fish and fry for about 25 minutes.
Turn it over carefully and cook for a further 10 minutes, or until
really crispy. Remove the fish from the oil and drain on kitchen paper.
the sauce. Put the chilies into a mortar and pound for 1 minute, then add
the garlic and pound together for 2 minutes, then add the garlic and pound
together for 2 minutes, or until well broken down and combined with the
chilies. Add the remaining sauce ingredients, one by one, pounding after
each addition, then pour the sauce into a bowl and set aside.
garlic cloves. Heat the oil in a clean preheated wok or frying pan. Add
the garlic and stir-fry for 3-5 minutes until golden and crispy. Turn off
the heat and stir in the sugar and soy sauce. Place the fish on a serving
dish and top with the garlic. Garnish with the spring onion and chili and
serve with the sauce.