| 1 | Prepare fish as directed below. |
| 2 | Pat dry with paper towels, sprinkle lightly with salt, and set aside. |
| 3 | In a mortar, food processor, or blender, combine onion, garlic, lemongrass, shrimp paste (if used), chiles, and galangal and process to a paste. |
| 4 | Pat fish dry again and dust liberally with cornstarch, rubbing it into cuts in sides. |
| 5 | Fill a wok or deep skillet with oil to a depth of at least 2 inches (allow room for oil to rise when fish is added). |
| 6 | Heat oil to 375 °F. |
| 7 | Carefully add fish to oil, placing it on its side. |
| 8 | Ladle oil over any exposed part of fish. |
| 9 | Fry fish on both sides, turning once with slotted spoons or chinese wire skimmer, until a skewer easily penetrates thickest part. |
| 10 | Lift fish out of oil and let drain over pan, then transfer to warm serving platter. |
| 11 | Turn off heat under frying oil, allow to cool, and reserve for frying fish another time. |
| 12 | In another skillet or wok, heat 2 tablespoons oil over medium heat (some of the frying oil can be used for this step). |
| 13 | Add seasoning paste and cook, stirring, until quite fragrant. |
| 14 | Add yellow bean sauce, cook another few seconds, and add tamarind water and sugar. |
| 15 | Cook sauce until slightly thickened. |
| 16 | Blot away any accumulated oil from fish platter and pour sauce over fish. |
| 17 | Garnish with sprigs of coriander, if desired. |
| 18 | Serves 4 with other dishes. |
| 19 | Like poultry, fish retains its flavor and moisture better if cooked whole with the bones. |
| 20 | To prepare a whole fish for frying or steaming, follow these steps. |
| 21 | Have fish cleaned and scaled, with head and tail left on. |
| 22 | Cut open bell cavity, if this was not done in cleaning. |
| 23 | Pull away any bits of gills and internal organs. |
| 24 | Look for two strips of red tissue lying alongside backbone; if present, cut them open wit tip of knife. |
| 25 | Rinse cavity well under running water until no trace of bloody tissue remains. |
| 26 | Score both sides of fish with diagonal cuts almost to the bone, 1 to 2 inches apart. |
| 27 | This speeds the cooking time and allows the seasonings to penetrate the fish faster. |
| 28 | If you want to serve a steamed or fried fish @ |
| 29 | Spread the rib cage open and arrange the fish upright on the steaming plate, bending the tail to fit, if necessary |
