1. Score both sides of the fish (this gives you extra crispy bits)
2. Add cooking oil into a large pan (i use a non stick pan)
3. Heat the oil and add your whole fish
4. Fry for 4 min then gently turn the fish over
5. Cook the other side for 4 min as well
6. If you have a metal rack, place the fish on it to drain off any excess oil.

For the sauce:

1. In a separate non stick pan, add the onions and sauté for 8 min on medium flame
2. Add the ginger and garlic and cook for a further 2 min – You can add fresh chopped chilly at this point too
3. Next, add in the say sauce, tamarind paste and sugar. Cook for 5 min or until mixture starts to bubble away.
4. Add the lemon juice and taste it.

Serving suggestion:
Serve the fried fish with the tangy sauce, coconut rice and a side of fried plantains