|Boiling water||3⁄4 Cup (12 tbs)|
|Peanut oil||3 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Green ginger||1 1⁄2 Inch, peeled and chopped (Fresh)|
|Chopped lemon grass/Grated lemon rind||1 Teaspoon|
|Ground laos||1⁄2 Teaspoon|
|Dried red chili/Sambal ulek||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Soft brown sugar||1 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Fish||1 1⁄2 Pound|
|Cornstarch||1⁄2 Cup (8 tbs)|
Put the tamarind into a bowl and pour over the boiling water.
Set aside until it is cool.
Pour the contents of the bowl through a strainer into a second bowl, pressing as much of the pulp through as possible.
Heat the peanut oil in a small saucepan.
When it is hot, add the onion, garlic and ginger and stir-fry for 3 minutes.
Stir in the lemon grass or rind, laos powder and chillis or sambal ulek and continue to stir-fry for a further 2 minutes.
Add the soy sauce, lemon juice, sugar and tamarind liquid and cook, stirring constantly until the sugar has dissolved.
Remove the pan from the heat and set aside.
Fill a large deep-frying pan about one-third full with vegetable oil and heat until the oil is hot.
Gently coat the fish in the cornflour, shaking off any excess, then carefully lower into the oil.
Cook for 3 to 8 minutes (depending on the type of fish and cut used), or until crisp and golden brown.
Remove the fish from the oil and drain on kitchen towels.
Return the saucepan containing the sauce to low heat and heat gently until it is hot.
Arrange the fish on a warmed serving dish and spoon over the sauce.