Grilled Thai Whole Fish Drizzled in Coriander-Chili Sauce

Method

• Prepare the fish by patting it dry and making 2 to 3 diagonal cuts on each side, spaced several inches apart, with the knife blade angled toward the head.
• Next, drizzle the juice of 1 to 2 limes over the fish, both inside and out, and lightly sprinkle the surface with sea salt. Let the fish sit while you work on the sauce.
• In a food processor, combine water, tamarind (or a mix of lime juice and soy sauce), garlic, sugar, galangal (or ginger), coriander, fish sauce, and chiles. Process until the ingredients are well blended. Alternatively, you can finely chop and mix these ingredients by hand.
• Transfer the sauce to a saucepan, add the diced pepper, and simmer over medium-low heat for 5 to 8 minutes. Taste the sauce to ensure it strikes the right balance of saltiness and sweet-sour flavors. Adjust by adding more fish sauce if needed for saltiness or more sugar if it's too sour. Keep the sauce warm while you prepare the fish.
• Grill the fish on a barbecue at medium-high heat or deep-fry it in a wok or large frying pan with 1 cup of canola or another vegetable oil. Allow the fish to cook for about 5 minutes on each side, or until the flesh turns brown and flakes easily. Be patient and avoid flipping the fish too early to prevent the skin from sticking. It's best to let it cook for at least 2 minutes before turning.
• To serve, place the grilled or fried fish on a plate and generously pour the sauce over it. Garnish with fresh coriander sprigs and lime wedges. Pair this delightful dish with Thai jasmine rice and enjoy it with a refreshing cold lager or a glass of white wine.