Thai-Style Fried Pomfret

• 1 pomfret fresh, about 350 grams, it can be larger, but check that it fits into your pan
• cooking oil for frying
• 1 lemongrass stalk the juicy base part only, chopped
• 3 garlic cloves roughly chopped
• 4 chillies bird's-eye, roughly chopped
• 3 coriander stalks with root attached, roughly chopped
• 3 7/8 tablespoons palm sugar
• 4 tablespoons fish sauce
• 4 3/4 tablespoons fresh lime juice
• fine sea salt
• chillies

1. Make the sauce. Dissolve the palm sugar in 45ml of hot water then put it in the bowl of a food processor (or you can use an immersion blender). Add the lemongrass, garlic, chillies, coriander, fish sauce and lime juice, then puree. Taste the sauce and adjust the seasoning, if needed.
2. Cut three slashes on each side of the pomfret, cutting to the bone. Dry the fish with paper towels. Sprinkle salt lightly over the fish and into the cavity.
3. Pour cooking oil to the depth of about 1.5cm into a skillet. Heat the oil to 180 degrees Celsius, then fry the fish for about five minutes in total, or until cooked through, flipping it over once. Drain on paper towels.

pomfret, cooking oil, only, garlic, root attached, palm sugar, fish sauce, lime juice, salt, chillies

Taken from www.yummly.com/recipe/Thai-style-Fried-Pomfret-1258737 (may not work)