| 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. |
