Plah Kapong Bpree-o (crispy fried fish with tamarind)

400g fish cutlet (grouper or cod)
ground black pepper
2 shallots, sliced
4 cloves garlic, chopped
2 cm ginger, chopped
2 tbls soy sauce
2 tbls fish sauce
1/3 cup tamarind liquid
2 tbls palm sugar
1 red chilli, sliced

Season fish with pepper.
Heat 2 tbls oil and fry shallots, garlic,
and ginger 2 minutes.
Add fish – fry 5 minutes.
Remove fish, add all remaining ingredients – mix well.
Return fish to pan and simmer until sauce is very thick
and reduced to a sticky paste.
Fish cutlets should be firm and dry.

Inspired by street vendor in Soi Rambutri, Bangkok