Crispy Fried Fish with Three Flavor Sauce

Clean the fish thoroughly, removing scales and guts. Pat it completely dry inside and out with paper towels. Make a few diagonal slits on both sides of the fish, then dust generously with cornstarch, ensuring an even coating.

Heat the vegetable oil in a wok or deep pan over medium-high heat to 170-180°C. Carefully place the fish into the hot oil and fry for 8-10 minutes per side, or until deeply golden and crispy. Remove the fish and place it on a wire rack to drain excess oil.

While the fish is frying, prepare the sauce. Finely mince the garlic and chilies. In a small bowl, combine fish sauce, palm sugar, tamarind paste, and water. Stir until the palm sugar is dissolved.

In a separate small pan, heat 1 tablespoon of the oil used for frying (or fresh oil) over medium heat. Sauté the minced garlic and chilies until fragrant, about 1 minute.

Pour the combined sauce mixture into the pan with the garlic and chilies. Bring to a gentle simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and becomes glossy.

Carefully transfer the crispy fried fish to a serving platter. Pour the hot three-flavor sauce generously over the entire fish. Garnish with fresh cilantro and serve immediately with steamed jasmine rice.