fried fish with garlic sauce

ingredients:
400 g pompano fish
1 tbsp salt
2 tbsp tapioca starch

directions:
Clean fish thoroughly with cold water. Sprinkle some salt and lightly rub all parts of fish.
Sprinkle tapioca starch and distribute the flour evenly.
Fry on hot oil till crunchy, about 6 minutes each side. Remove from oil, set aside.
Heat some oil in a wok over high heat.


Sauce1
1 onion, roughly chopped
6 garlic, minced
10 chilies, seeds removed and coarsely ground
100 g water
2 tbsp sugar
1 lime, juiced
2 tbsp fish sauce
20 g basil leaves
2 tbsp oil, and more for deep-frying fish


Add onion and garlic and cook quickly till fragrant, about 30 seconds.
Add chilies. Stir-fry quickly for a minute.
Combine water, lime juice and sugar. Lower heat and cook for 2 minutes.
Season with fish sauce.
Toss in basil leaves and remove from heat. Serve with fried fish.


Or Sauce 2
8 cloves garlic chopped finely
1/4 cup coarsely chopped green jalapeno peppers
1/4 cup coarsely chopped red jalapeno peppers
1/4 cup thinly cliced green onions (scallions/spring onions)
1/4 cup chopped coriander [cilantro] including the roots if poss
1/3 cup fish sauce
3 tablespoons palm sugar
3 tablespoons lime juice
1 teaspoon freshly ground black pepper
4-5 kaffir lime leaves, shredded
1/4 cup chopped sweet basil leaves.
3 tablespoons of cooking oil.

Sauce method

In a medium skillet on medium heat, heat the oil, then add the blended ingredients. Stir continuously for about 3 minutes. Add the lime leaves and the basil, and cook for a further 2 minutes.

Pour the sauce over the fish to serve.