Pla Lui Suan

Ingredients

• 2 each whole tilapia (4 lbs), skin-on, head, tail, and bones on (scales and innards removed)
• ¼ cup salt
• 1 cup tapioca flour
• 3-4 cups oil for deep frying

The Sauce

• ¼ cup chopped cilantro roots/stems
• ¼ cup garlic, minced
• 2 tbsp ground white pepper
• 10 Thai red chilies, spur or bird’s eye
• 2 tbsp oil
• ⅓ cup fish sauce (Squid Brand Premium in gold bottle)
• 1 cup palm sugar, shaved (paste form)
• ½ cup tamarind juice/pulp/concentrate (Thai brands only, like Ocha or Dragonfly)
• ⅓ cup hot water
• ⅓ cup fresh lime juice (as needed)

The Herbs

• 1 ⅓ cups sliced shallot
• 1 ½ cups cilantro, and extra for garnish
• ½ cup lemongrass, thinly sliced
• 20 kaffir lime leaves, long and thin slices (use some for garnish)
• 1 small lime, diced into very small pieces with the rind still on
• 1 ½ cups toasted cashew, none or lightly salted
• 2 large, very firm mangoes (as green as possible) cut into matchstick shapes OR one (on the sour side) crispy green apple

Garnishes

• Lime wedges (2 large limes)
• Fresh banana leaves
• Cilantro
• Sliced red chilis
• Betel leaves – edible kind
• Small red bell peppers

Instructions

1. 1
   Wash the fish well and pat dry with paper towels.
2. 2
   Score the fish fillet on both sides. Lightly rub the fish with salt and tapioca flour. Set aside.
3. 3
   Heat oil in a large wok over medium-high heat. Fry the fish for about 6-8 minutes per side until crispy, remove from the wok and set aside.
4. 4
   While the fish is frying, pound garlic, cilantro roots, white pepper, and Thai chilis using a mortar and pestle until you get a rough paste.
5. 5
   In a small pan, lightly fry the paste with oil until fragrant. Add fish sauce, palm sugar, hot water, and stir until sugar dissolves. Add tamarind juice last. Whisk together quickly and remove from the stovetop.
6. 6
   Place the cooked fish on a large platter. Add chopped shallots, lemongrass, kaffir lime leaves, chopped lime pieces, and cilantro. Generously drizzle the sauce over the fried fish, add some sliced mango, top with toasted cashews, and serve.