Cut gashes on
both sides of the fish. Rub a little salt over the surface of the fish,
then dust with rice flour. Heat 3 tbsp of the oil in a frying pan or
skillet. Add the fish and cook on both sides. Place the fish on a
serving dish and set aside to keep warm. Heat the remaining oil in a
clean pan. Add the chili peppers, spring onions and ginger. Stir fry for
1-2 minutes, then add the tamarind pulp, fish sauce and sugar. Mix
thoroughly. Pour the sauce over the fish. Serve immediately.
This is a
very popular way to serve whole fish. Usually the fish is deep fried,
but I prefer to shallow fry as I feel it is both easier and more
healthy. You can use any whole fish that you fancy for this recipe.