FRIED BASS Ingredients - Fish 1 whole bass Vegetable or peanut oil for frying Ingredients - Sauce 3 T vegetable oil 10 cloves garlic, finely chopped or process 3T Chili - Tamarind paste 5T chicken stock 4T sugar 5 scallions, cut on the bias 1 red bell pepper, finely chopped 1 T fish sauce Sprigs of cilantro Technique Rinse fish under cold water and completely dry with paper towels. Score both sides with diagonal cuts almost to the bone about every inch or so. Bring frying oil to 375 degrees over medium heat (about 2" deep) fry til done. Golden brown and crispy, about 8-10 minutes total. Drain cooked fish and place on serving tray and set aside. To make sauce Set wok over med high heat When hot add the oil Then add garlic and stir fry til golden and aromatic Add chili-tamarind paste and stir fry Add chicken stock and sugar and stir fry til sugar is dissolved and blended Add scallions and red pepper then add fish sauce and stir fry for 2 more minutes. Thai serving style for fish Cut the fish down to the bone along the spine from head to tail Push away from the center cut with a large spoon on both sides Lift meat off of bone and onto serving platter. This will give you two portions Lift off bones from bottom part of fish and discard Take other side of fish and transfer to serving platter Pour sauce over fish Garnish with cilantro