Deep Fried Seabass with Kimao Sauce (Pla Krapao Kimao)

Ingredient

2 Tilapia / Grouper (wash n score) rub with salt and pepper

B)

175 gm garlic (peeled)
80 gm chilli padi (red n green)

C)

1 tblsp sweet soya sauce (ABC/Habla)
1 Tblsp fish sauce
1 tblsp light soya sauce/normal soys sauce
1 tblsp sugar

D)

6 pcs of kaffir lime leaves
20gm basil leaves

Method

1 Coat fish with cornflour before deep frying.
2 Deep fry fish and drain n set aside for later use.
3 Place (B) ingredient garlic n chilies in food processor and minced. (not blend)
4 Heat up cooking oil in pan and fragrant garlic mixture until aromatic and garlic turns light brown. Add in ingredient C. Pour over fish.
5 Put in 1/2 of ingredient D into kimao sauce, mix lightly and switch fire off.
6 The other 1/2 ingredient D, heat about 1/2 cup oil, when hot, fry leaves until crispy. Do not burn or oveercook otherwise it will be bitter.
Sprinkle on top of fish with kimao sauce.