Ingredients:

Part A: 225g long red chillis; 1 x bunch Corriander including roots; 75g garlic
Part B: 600ml hot water; 50g Tamarind
Part C: 600g palm sugar; 300ml fish sauce; 3 x Kaffier lime leaves; 1 x Star Anise pod; ½ stick cinnamon.
1 x whole local reef fish 900g to 1100g

Method:

Blend part A to a smooth paste; combine part B and allow to soak for 2 hours; combine part A, B & C in a large saucepan and simmer until palm sugar dissolves (careful not to reduce too much).
Once you have finished the above season to taste with fresh lime juice, palm sugar and fish sauce.
Fry fish at 190 degrees C until crispy and golden, serve with the above sauce accompanied with fresh lime, coriander and chilli
Although we serve this with a whole crispy fried fish, it would also suit a whole baked fish cooked in a standard home kitchen oven or perhaps used with fresh mud crab.