Seabass With Lemongrass & Tamarind Sauce

Resepi by: Chef Phol Tantasathien via Asian Food Network 

Recooked by:@kim_kimberly1509 

Ingredients:

500gm seabass (fillets) 

3 tbsp tapioca starch for fish fillets

3 tbsp tapioca starch for lemongrass 

Vegetable oil for deep frying

60gm roasted cashew nuts

4 pcs shallot, sliced and fried

4 stalks lemongrass 

7 pcs small dried chili, fried

5 kaffir leaves, fried

1" ginger sliced thinly

Ingredients for sauce:

3 tbsp tamarind paste

4 tbsp palm sugar

2 tbsp fish sauce

Method:

Using a pestle or rolling pin to soften up the lemongrass and tear them into shreds. 

Then coat with 3 tbsp of tapioca starch, set aside. 

Coat bite size fish fillets with 3 tbsp of tapioca starch, set aside. 

Heat the oil in a pan at 150°C.

Fry separately the dried chilis, kaffir lime leaves, shallots, ginger unril crispy, set aside. 

Fry separately the fish and lemongrass until crispy and light brown, set aside. 

Heat a pan, cook the tamarind paste, sugar and fish sauce until syrupy. 

Turn off the heat. 

Use half portion of fried lemongrass, fried shallots, roasted cashew nuts, chop them up together and add to the sauce along with the fried fish. 

Toss well. 

Serve on the plate by laying the other half fried lemongrass as a base for the fried fish. 

Sprinkle with a fried chilis, roasted cashew nuts and fried kaffir lime leaves.