1/4 cup sugar
1/4 cup fish sauce
1/4 cup fresh lime juice
1/4 cup tamarind concentrate
4 cloves garlic, minced
2 Thai bird chiles, minced
Vegetable oil, for frying
One 2-pound whole black bass, scaled, eviscerated and fins removed
1 cup unsweetened rice flour
1 1/2 cups fresh cilantro leaves (about 1 medium bunch)
1 1/2 cups sliced scallions (about 2 bunches, sliced on the bias)
If you do not wish to fry a whole fish, you can buy skin-on black bass fillets and shallow-fry them in a pan, following the same method as above.
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