500 g sea bass (fillets)
3 + 3 tbsp tapioca starch
vegetable oil for deep frying
60 g roasted cashew nuts
4 pcs shallot, sliced and fried
4 stalks lemongrass
7 pcs small dried chili, fried
5 kaffir lime leaves, fried
3 tbsp tamarind paste
4 tbsp palm sugar
2 tbsp fish sauce
Using a pestle or rolling pin to soften up the lemongrass and tear them into thin shreds. Then coat with 3 tablespoons of starch, set aside.
Coat bite size fish fillets with 3 tablespoons of starch and set aside.
Heat the oil in a pan at 150°C.
Fry separately the dried chilies, kaffir lime leaves and sliced shallots until crispy, set aside.
Fry separately the fish and lemongrass until crispy and light brown, set aside.
Heat a pan, cook the tamarind paste, sugar and fish sauce until syrupy.
Turn off the heat.
Serve on the plate by laying the other half of the fried lemongrass as a base for the fried fish.
Sprinkle with fried chilies, roasted cashew nuts and fried kaffir lime leaves.