To begin, pat the fish dry with paper towels, then rub it with fish sauce, salt, and ground white pepper, ensuring it’s evenly coated. Let it marinate for 15 minutes. Preheat your oven to 180°C (350°F) if finishing the fish in the oven. This step ensures a well-seasoned fish with a crispy finish.

Lightly dust the fish with all-purpose flour, shaking off any excess. The flour will help create a crispy outer layer when frying the fish, locking in moisture.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully lower the fish into the pan. Fry for 5-7 minutes on each side until the fish is golden and crispy. If your fish is too large for the pan, fry one side at a time. Transfer the fish to a paper towel-lined plate to drain excess oil.

While the fish is resting, prepare the chili sauce. In a separate pan, heat 3 tablespoons of vegetable oil over medium heat. Add the minced garlic and chopped red chilies. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the palm sugar to the pan, allowing it to melt and caramelize slightly. Stir continuously to prevent burning. This step adds depth and sweetness to balance the spicy and sour elements of the sauce.

Pour in the fish sauce, tamarind paste, water, and lime juice. Stir well and let the sauce simmer for 3-4 minutes until it thickens to a syrupy consistency. Taste and adjust seasoning, adding more lime juice for acidity or sugar for sweetness if needed.

If the fish isn’t cooked through after frying, transfer it to a baking tray and place it in the preheated oven. Bake for 10-12 minutes until fully cooked and the meat flakes easily with a fork.

Place the crispy fish on a serving platter and pour the warm chili sauce generously over the top. Garnish with freshly chopped cilantro. Serve immediately with steamed jasmine rice and lime wedges for a complete, flavourful meal.