-
Wash fish
well, removing heads and stomach bags.
-
Rinse again
in cold water and drain in a colander, then on absorbent paper.
-
Start making
the hot sauce.
-
Put onion,
candlenuts, lemon rind, chili, laos powder and dried shrimp paste into
container of electric blender and blend to a smooth paste.
-
It may be
necessary to add a tablespoon or two or the tamarind liquid to enable
the mixture to be drawn down on to the blades.
-
Heat 3
tablespoons peanut oil in a saucepan and fry the blended mixture,
stirring constantly, until it is thick, dark in color and does not stick
to pan.
-
Add remaining
tamarind liquid, the coconut milk, daun salam leaves and salt and
simmer, uncovered, until it is thick and looks oily on top.
-
Remove from
heat and leave aside until fish is fried.
-
Roll the fish
in plain flour to coat thinly, dust off excess flour.
-
Heat enough
peanut oil in a wok or small frying pan to deep fry the fishes.
-
When oil is
very hot put in the fishes, a handful at a time.
-
Fry over
medium heat until brown and crisp, 4 to 5 minutes.
-
Drain on
absorbent paper.
-
When all the
fishes had been fried, turn them on to the spice mixture and mix gently
but thoroughly.
-
Serve at
once, while the fish is still crisp.
-
If this dish
has to be made ahead, do not combine fish and spices until the last
minute.