Crisp-Fried Whole Stewart Island Blue Cod with Tamarind & Chilli Caramel & Lemongrass Dressing | RNZ

Ingredients

• 5 cm piece of lemongrass, white part only, very finely sliced
• pinch of salt
• 1 kaffir lime leaf, finely sliced
• 1∕2 block palm sugar
• juice of 2 limes
• 2 cups coriander leaves
• 2 cups mint leaves
• 1 cup spring onion, green tops only, thinly sliced on the bias, then placed in ice water to crisp
• 4 purple shallots, thinly sliced
• a few slices of chilli
• 2 blocks palm sugar
• 1 cup water
• 1∕4 block tamarind paste, reconstituted in 500 ml of water and left to stand for an hour, then passed through a sieve, retaining the liquid
• 1∕2 cup Thai fish sauce
• 1∕2 red chilli, thinly sliced
• 1 whole blue cod, or trout, snapper, etc, scaled and gutted, about 750 g
• 60 ml fish sauce
• 4 litres neutral vegetable oil for frying (approx.)
• 1∕2 cup sesame oil
• jasmine rice, steamed