Silver Pomfret In 3 Flavors Tamarind Sauce
Instructions
1. To 1 1/2 cups of jasmine rice add water. Gently work the rice with your hands. Save the fragrant starch rich milky waters.
2. On a cutting board score the fish diagonally on both sides, this allows the heat to penetrate for uniform cooking.
3. Soak the fish in the fragrant rice waters for 10 minutes, this will remove the fishy odors and the starch will help the skin to fry to a perfect crispy texture.
4. After 10 minutes remove from the rice water and dry on kitchen paper towels.
Deep fry the fishes in rice bran oil (or vegetable oil) on medium heat until golden and skin is crispy.
Remove and place on kitchen paper towel to absorb excess oil
Add 1tbs oil to a wok on a low heat; fry the dry chills until shiny and deep red. Be careful not to burn the chilies!
5. Remove and place on kitchen paper towel to absorb excess oil
6. On a lightly oiled grill pan arrange the shrimps, grill couple of minutes each side, until slightly charred.
7. With a sharp knife halve the shrimps lengthwise making sure they are still connected at the tail.
8. Soak the tamarind pulp in warm water to soften. Mix to dissolve. Strain to remove fibers and seeds.
9. To a wok on a medium heat add 1 part tamarind paste, 1 part fish sauce and 2 parts palm sugar. Stir well until the sugar is dissolved. Add 2 tbs of roasted chili paste and keep stirring. Add chopped shallots. Bring the sauce to boil until it thickens.
10. On a serving plate arrange the fried fishes and the butterfly cut shrimps. Pour over the sauce. Garnish with fried dried chills and alternate of 1 inch long scallions red chili pepper julienne
