Baked Fish with Sticky Sauce

Ingredients

• 10 leaves thai basil
• 1/3 cup vegetable oil
• 6 tbsps fish sauce
• 1/4 cup lime juice
• 2 sprigs cilantro
• 2 oz tamarind concentrate
• 2 cloves garlic, sliced
• 2 slices fresh ginger
• 2 tbsps chopped asian shallots, fried
• 2 red chili, thinly sliced
• 2 tbsps sesame seeds
• 3/4 cup unpacked palm sugar, grated
• 3 lbs ocean trout (1 large)

Directions

1. Preheat oven to 350 °F (175 °C). Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds.
2. Place in greased baking dish and bake 25 minutes.
3. Heat 1 tbsp of the oil in a wok over high heat.
4. Add garlic and cook until golden – transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, lime juice, fish sauce and tamarind.
5. Cook for 1-2 minutes until syrupy – transfer to a jug and set aside. Clean and dry wok and add remaining oil over high heat.
6. When hot, add completely dry Thai basil and fry 1-2 minutes until crisp.
7. To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.
8. Note - if you can't find tamarind concentrate or paste, substitute 1/4 cup lime juice mixed with 2 teaspoons molasses.