Food & Cooking Recipes Ingredients Seafood Recipes Deep-Fried Fish with Three-Flavored Sauce 2.8 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 Serves Ingredients ¼ cup tamarind pulp ¾ cup warm water 2 tablespoons scraped and chopped cilantro root 2 pinches coarse salt ¼ cup seeded and coarsely chopped fresh long red chiles (about 3) 3 tablespoons finely chopped garlic 3 tablespoons finely chopped shallot 2 tablespoons vegetable oil, plus more for frying ½ cup palm sugar 6 tablespoons fish sauce ½ cup holy or Thai basil leaves 6 whole dried long red chiles One whole red snapper (1 1/2-pound), skin scored crosswise every 1/2-inch Directions Place tamarind in a small bowl. Add 1/2 cup water. Let stand for 10 minutes. Knead tamarind in water to soften. Pass through a small sieve, discarding solids. Measure 1/4 cup liquid; set aside. Add to a mortar, one at a time, the cilantro root, salt, chopped fresh chiles, garlic, and shallots, pounding each ingredient with a pestle until smooth before adding the next ingredient. In a small saucepan, heat 2 tablespoons oil over medium-high heat. Add the cilantro paste mixture, and fry until fragrant, about 2 minutes. Stir in palm sugar and remaining 1/4 cup water; simmer until thick. Add reserved tamarind water and 1/4 cup fish sauce, and continue to simmer until reduced and slightly thickened, 2 to 3 minutes. Remove from heat; set aside. Meanwhile, place the fish in a shallow baking dish. Drizzle with remaining 2 tablespoons fish sauce. Let stand 10 minutes. Heat 4 inches oil in a large wok over medium-high heat Line a baking sheet with paper towels; set aside. Add whole dried chiles, and fry until crisp, about 30 seconds. Drain on prepared baking sheet; set aside. Add basil leaves and fry until crisp, about 15 seconds. Drain on prepared baking sheet; set aside. Carefully add fish to hot oil. Fry until crisp, about 8 minutes. Remove to a paper towel-lined baking sheet, let drain. Transfer to a serving platter. Coat the fish with the reserved sauce. Crush the fried chiles over the fish, and garnish with basil leaves. Serve immediately. Rate it Print