Crispy Red Snapper with Chili Tamarind Sauce

In a sauce pan, heat the vegetable oil and sauté the shallots and garlic for 2 minutes until fragrant but not browned. Add in the chili peppers and cook for an additional minute. Add the tamarind juice concentrate, palm sugar, fish sauce and water. Continue cooking over medium-low heat while stirring until all the sugar has dissolved. Lower the heat and gently simmer until the sauce has thickened. Taste the sauce and adjust with the desired level of sweetness or heat by adding more chili peppers, palm sugar or tamarind juice concentrate.

While the sauce is reducing, rinse the fish with cool water and pat dry with paper towels. Score both sides of the fish about every 1½ inches. Fill a heavy bottom pot or wok with oil deep enough to submerge your fish. Heat the oil to 350ºF and carefully slide the fish into the oil. Fry the fish until golden brown, about 3-4 minutes per side. Remove the fish from the oil and drain on a cooling rack that has been placed on top of a sheet pan. Allow to drain for 1-2 minutes before transferring to a serving dish.

Cover the crispy fish with scallions, red bell pepper and drizzle the sauce all over the top. Add the fresh cilantro and serve immediately with steamed rice.