In Southeast Asia with lots coastlines fried fish is commonly served on dining tables from simple as just fried to something served with different sauces like sweet and sour, egg and tomato, black bean and chillies to name some. I remember as a young child we eat fried fish at least once in a week sometimes its tilapia, sometimes its galunggong and something snapper, regardless of the fish type I love eating them specially the crispy bits on the edges where the fish is scored. It is even better when the scores go deep until the bones as the bones become crispy and can be eaten as well. This fish is then enjoyed with a dip made of soy sauce, calamansi and sometimes chillies and best consumed with freshly cooked rice bear handed and without utensils as there is no point using utensils when you eat the fish with the bones.
Today we will be making something similar where we will be infusing it with s tangy sweet sauce from tamarind. Fried Snapper in Tamarind Sauce is a simple fried fish cooked until the extremities become crispy then served with a tamarind sauce. If you haven’t tried this think of a sweet and sour sauce but not very acidic but it is still sour with some fruity notes, there is also some spice and hotness from the chillies.