Roasted fish with a hot, sour and sweet sauce


Notes & thoughts

Took this from the cook book that Caron gave me. Wow, was this dish great, however I would reconsider using a whole fish, and use fillets instead. It was a little more trouble than it's worth to do it. consider brushing the skin in oil and salt to crispy it up a bit. Although I did have to scale and clean the fish myself which in hindsight is pretty straight forward. The only thing I would change would be to double the amount of sauce, the tamarind paste was very dense and perhaps was too concentrated for what the recipe was suggesting (tamarind pulp). Doubled the amount of water.