Crispy Whole Fish With Tamarind Dressing

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donna hay


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400 g whole snapper, guttered and scaled

rice flour, for dusting

vegetable oil, for deep-frying

5 cm pieces ginger, peeled and thinly sliced

½ cup (70g) chopped roasted peanuts

½ cup basil leaves

½ cup coriander (cilantro) leaves

¼ cup tamarind paste

1 tablespoon lime juice

1 teaspoon fish sauce

1 teaspoon caster (superfine) sugar

¼ cup (60ml) water

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