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1
In a sauce pan, heat the vegetable oil and saute the shallots and garlic for 2 minutes until fragrant but not browned.
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2
Add in the chili peppers and cook for an additional minute.
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3
Add the tamarind juice concentrate, palm sugar, fish sauce and water.
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4
Continue cooking over medium-low heat while stirring until all the sugar has dissolved.
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5
Lower the heat and gently simmer until the sauce has thickened.
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6
Taste the sauce and adjust with the desired level of sweetness or heat by adding more chili peppers, palm sugar or tamarind juice concentrate.
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7
While the sauce is reducing, rinse the fish with cool water and pat dry with paper towels.
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8
Score both sides of the fish about every 1 1/2 inches.
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9
Fill a heavy bottom pot or wok with oil deep enough to submerge your fish.
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10
Heat the oil to 350 degrees F and carefully slide the fish into the oil.
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11
Fry the fish until golden brown, about 3-4 minutes per side.
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12
Remove the fish from the oil and drain on a cooling rack that has been placed on top of a sheet pan.
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13
Allow to drain for 1-2 minutes before transferring to a serving dish.
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14
Cover the crispy fish with scallions, red bell pepper and drizzle the sauce all over the top.
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15
Add the fresh cilantro and serve immediately with steamed rice.
