- Score both sides of the fish (this gives you extra crispy bits)
- Add cooking oil into a large pan (i use a non stick pan)
- Heat the oil and add your whole fish
- Fry for 4 min then gently turn the fish over
- Cook the other side for 4 min as well
- If you have a metal rack, place the fish on it to drain off any excess oil.
For the sauce:
- In a separate non stick pan, add the onions and sauté for 8 min on medium flame
- Add the ginger and garlic and cook for a further 2 min – You can add fresh chopped chilly at this point too
- Next, add in the say sauce, tamarind paste and sugar. Cook for 5 min or until mixture starts to bubble away.
- 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