Pla Rad Prik (Thai Crispy Fish with Chilli Sauce)

1. Pat the fish bone dry inside and out, then dust all over with the cornflour, working it into the scored cuts.
2. Heat 3cm of oil in a large frying pan or wok to 180°C. Lower the fish in away from you and fry for 6–7 minutes without moving it, until the skin is crisp and golden.
3. Turn carefully and fry the other side for another 5–6 minutes. Lift onto a rack to drain, then transfer to a serving platter.
4. Pour off all but 2 tbsp of oil. Over medium heat, fry the garlic and all the chillies for 1 minute until fragrant — stand back, it will catch in your throat.
5. Add the tamarind, palm sugar, fish sauce and water. Simmer for 3–4 minutes until the sauce is thick, dark and glossy.
6. Pour the sauce over the fish, scatter with coriander and serve with jasmine rice.

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Notes:

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• A dry fish and hot oil are what stop the skin sticking. Don't move it for the first six minutes
• Taste the sauce and adjust — it should hit sour, sweet, salty and hot in that order
• Fillets work if a whole fish is too much: fry skin-side down for 4 minutes and sauce the same way