1 tbsp palm sugar 3 tbsp tamarind juice 2 tbsp fish sauce
PREPARATION: 1. Scale, clean, and wash the fish, score the flesh on either side attractively, and allow to drain.
2. Heat the 2 cups of oil in a deep wok. When hot, fry the grouper over medium heat. Wait until the fish is golden brown on one side before turning it over to fry on the other : in this way, it will not stick to the work. When nicely done on both sides, remove from the oil, drain, and place on a serving dish.
3. Peel the shallots and garlic, chop finely together with the chilies and coriander root, and then stir fry, using the 2 tbsp. of oil, until fragrant.
4. Add the tamarind juice, fish sauce, and palm sugar, and then pour over the grouper and serve.
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