Although a two to three pound red snapper is usually the fish of choice, any fish of similar size can be used. The fish is deeply scored at an angle on both sides and then dredged in corn, potato or tapioca starch with salt and pepper. The fish is then, typically, pan fried in canola oil until golden brown. An accompanying spicy, tangy tamarind sauce combines chopped garlic, shallots and chili peppers with tamarind juice, fish sauce and palm sugar. It is reduced in a hot wok to the consistency of maple syrup. The sauce is then poured over the whole fried fish and garnished with basil or coriander leaves. The texture and flavor of the fish combined with the sweet, sour and spicy flavor of the sauce is heaven to Thai food aficionados.
Gluten-Free Decision Factors: