Was tonightÅ› dinner
with only 1 x 5 kg Schnapper still flapping


1kg of whole red chilies 1kg of Sahm rhot paste
1kg of garlic 1kg of tamarind
500g of coriander root 2 liters of water
750ml of Thai fish sauce
1.5kg of light palm sugar
125ml of vegetable oil

*4 x 1kg Snapper

Directions

To make the sahm rhot paste, combine ingredients together and blend.

While coming together, clean and scale 4, 1kg snapper leaving whole.
Make incisions into the flesh on both sides down to the backbone in a
diamond pattern down to the tail. Fill incisions with fish sauce and let
rest.

Combine tamarind, water, sahm rhot paste, fish sauce, palm sugar and
vegetable oil and cook until reduced by 1/3.

While sauce is reducing, gently slide whole fish into 180c deep fryer
and cook for 5-6 minutes.

Add 3-4 fresh basil leaves to sauce once reduced to release flavour.
Remove fish from oil and rest on paper towel. Stand fish up, cover with
sauce allowing to pool on the bottom of the serving dish and garnish
with thinly sliced chilies and fresh coriander

Recipe Courtesy of
Chef David Hopkins