- To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.
- Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.
- Add tamarind paste, sugar and fish sauce with 80ml water, stirring to combine. Cook for 3-4 minutes or until reduced by a third. Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty.
Set aside for later.
- Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.
- Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.
- Evenly coat the fish in the rice flour, removing any excess.
- Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.
To serve, place half the sauce down the centre of a platter, place the cooked fish on top and spoon the remaining sauce over the fish. Garnish with chilli, spring onions, fried shallots, coriander leaves and lime juice.