Fried Fish with Sweet and Sour Chili Sauce

I was a sous-chef last night. This was Ranjit's improvisation on Grilled Shrimp recipe from Thai Cooking Made Easy.

For fish:

600 g mackerel
lime juice
coriander to garnish

For sauce:

1 tbsp oil
5 minced garlic cloves
2 thinly sliced chilies
1 tsp chopped coriander roots and stems
3-4 tbsp white vinegar
1 tbsp sugar
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp tamarind juice
1/2 cup chicken stock

Serve with some lightly stir fried vegetables. We had some julienne carrots, green bell pepper (capsicum) and spring onions stir fried for a few minutes in just heated oil.

Marinate the fish with the salt, pepper, basil and lime juice while preparing the sauce and vegetables.

For the sauce, heat the oil in a wok and add the garlic, chilies, coriander roots and stir fry for a minute. Then add the vinegar, sugar, fish sauce, tamarind juice, and chicken stock and simmer for about 5 minutes. That's all!

Heat some more oil and deep fry the fish for a few minutes on each side. Check if it's done throughout.

Transfer into plates, pour the sweet and sour chili sauce over it and garnish with fresh coriander.