fish, such as trout or bream, each weighting about 350 g
lemon grass, chopped
toasted and ground about 2 teaspoons light brown sugar
To make sauce, soak tamarind in 2 tablespoons hot water for 4
hours. Press firmly through a sieve. In blender, soak chilies in 2 tablespoons hot water for 10
minutes. Add lemon grass, garlic shallots and galangal. Grind to a paste.
Heat oil in a wok or small frying pan over medium high heat. Add chili mixture and fry, stirring for 3 minutes. Add tamarind liquid, peanuts and sugar and salt to taste. Simmer for 2-3 minutes. Set aside. With point of a sharp knife, score 3 diagonal lines on both
sides of each fish. Score each lengthways down backbone.
Mix together turmeric and salt. Rub into fish, working mixture into cuts. Leave for 1 hour. In a wok or saute pan over medium heat, heat oil to 180C
(350F). Cook fish for 5-6 minutes each side until golden and crisp.
Remove with fish slice and drain on absorbent kitchen paper. Serve hot, accompanied by lime wedges and sauce.