Summary

Ingredients

• 1 fish (bream)
• 2 tablespoon tapioca flour or other cornstarch
• plenty oil (peanut or soybean oil) for frying
• 6 clove (s) garlic
• 6 chili peppers (long-red Thai chili peppers)
• 10 g tamarind paste (pressed tamarind)
• 6 tablespoon water, warm
• 150 g tomato (s)
• 1 small onion (s), red
• 1 tablespoon curry paste, red
• 2 tablespoon palm sugar, crushed
• 0.5 teaspoon ½ salt
• 2 tablespoon oil (peanut or soybean oil)
• 2 tablespoon fish sauce

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Instructions

1. Soak the tamarind in the 6 tablespoons of water for about 20 minutes.
2. Wash the tomatoes and peel the red onion. Chop both small. First, roughly crush the onion cubes with salt, palm sugar and curry paste in a mortar. Finally mix in the tomatoes and mash just a little.
3. Heat 2 tablespoons of oil in a non-stick pan. Fry the mixture from the mortar in it until it starts to smell. Strain the tamarind liquid through a sieve into the pan, mix well and simmer for approx. 3 minutes, season with the fish sauce.
4. Core the chilli peppers and cut lengthways into fine strips. Peel and slice the garlic.
5. Pat the prepared bream dry and cut lightly 3 times diagonally, mix with the sifted tapioca flour.
6. Heat plenty of peanut oil in a wok over medium temperature. Fry the chilli strips and the garlic in them until the garlic is golden yellow. Take out and place on a paper towel.
7. Increase the heat for the wok. As soon as the oil is hot enough, fry the bream in the flavored oil for about 5 minutes on both sides.
8. Arrange on a platter and serve with the sauce.