• 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