• oil, for deep-frying

• 625 g/1 1/4 lb sea bass, cleaned and gutted

• 15 garlic cloves

• 2 tablespoons oil

• 2 tablespoons palm sugar or light muscovado sugar

• 1 tablespoon light soy sauce 

Sauce:

• 7 small green chilies

• 3 garlic cloves

• 5 tablespoons Thai fish sauce

• 3 tablespoons lime juice

• 1 teaspoon palm sugar or light muscovado sugar

• 15 g/1/2 oz coriander leaf, stalk and root, chopped 

To garnish:

• spring onion slivers

• red chilies

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Method:

1. Heat the oil for deep-frying in a preheated wok or frying pan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds.

2. Add the fish and fry for about 25 minutes. Turn it over carefully and cook for a further 10 minutes, or until really crispy. Remove the fish from the oil and drain on kitchen paper.

3. Meanwhile, make the sauce. Put the chilies into a mortar and pound for 1 minute, then add the garlic and pound together for 2 minutes, or until well broken down and combined with the chilies.

4. Add the remaining sauce ingredients, one by one, pounding after each addition, then pour the sauce into a bowl and set aside. Slice the garlic cloves.

5. Heat the oil in a clean preheated wok or frying pan. Add the garlic and stir-fry for 3-5 minutes until golden and crispy.

6. Turn off the heat and stir in the sugar and soy sauce. Place the fish on a serving dish and top with the garlic.

7. Garnish with the spring onion and chili and serve with the sauce.