Crispy Filet of Whole Fish

By Taweewat Hurapan

1 1/2 pounds whole red snapper filet
8 ounces tempura flour
oil for deep frying

For sauce
1/2 cup tamarind sauce
2 ounces fish sauce
3 ounces palm sugar
4 ounces Lee Kim Kee Oyster Sauce
5 ounces mango puree
2 ounces chopped chili and garlic
4 ounces long beans cut 1 inch pieces
4 pieces of kaffir lime leaves

For garnish
2 ounces fresh basil
2 ounces sliced long red chili

1. Bread the snapper filets with tempura flour.

2. Mixed all sauce ingredients and stir well in the saucepan and heat until boiling.

3. Deep fry fish filet until golden brown.

4. Slowly pour sauce over the crispy fried fish.

5. Garnish with some fresh basil and sliced red chili.