3 Taste Sea Bass with Mango salad (Siakap 3 Rasa dengan Kerabu Mangga)

This is my son's favorite dish. This popular Thai dish has a blended taste of hot, sweet and sour. Unlike the normal sweet and sour dish, the sourness in this dish comes from tamarind and young mango instead of tomato. The fish is crispy on the outside but tender on the inside .

1 whole sea bass cleaned ,scored and seasoned with a little white pepper and salt
1 chili pepper finely diced
2 stalk spring onion thinly cut
1/2 cup tamarind water made by soaking 2-3 tablespoon tamarind with 1/2 cup of water
2 tablespoon fish sauce
2 tablespoon palm sugar
1 tablespoon white sugar

For the mango salad

1 cup young mango julienne
2  shallots thinly sliced
1-5 bird chili - cut into thin slices (depending on how hot you like)
1 teaspoon chopped ginger flower (bunga kantan)
2 tablespoon sweet plum sauce
1 tablespoon fish sauce
fried dried shrimp or cuttlefish (optional)

vegetable oil for deep  frying
1 teaspoon sesame oil

In a bowl mix together chili, shallot, bunga kantan, plum sauce and fish sauce. Toss in the julieene young mango and if you prefer the fried dried shrimp or cuttlefish. Chill in a  refrigerator

oil for deep frying in a wok (make sure it is big enough for the fish and the oil enough for deep frying. The heat must be smoking hot when you put the fish in. Fry on both side . remove and drain off excess oil. set aside

In a wok  heat 1 teaspoon sesame oil and 2 tablespoon vegetable oil. Put in the finely diced red chili and spring onion. Stir until for 20 seconds. add in the tamarind -water mixture, fish sauce and the sugars. Bring to boil and slightly reduce the sauce . Sauce will be slightly thickened. Pour over the fish . Top the fish with the mango salad and garnish with julienne spring onion , red chili peppers and some mint or basil sprig .