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Ingredients

Serves 1

• 1/4 cup tamarind pulp
• 3/4 cup warm water
• 2 tablespoons scraped and chopped cilantro root
• 2 pinches coarse salt
• 1/4 cup seeded and coarsely chopped fresh long red chiles (about 3)
• 3 tablespoons finely chopped garlic
• 3 tablespoons finely chopped shallot
• 2 tablespoons vegetable oil, plus more for frying
• 1/2 cup palm sugar
• 6 tablespoons fish sauce
• 1/2 cup holy or Thai basil leaves
• 6 whole dried long red chiles
• One whole red snapper (1 1/2-pound), skin scored crosswise every 1/2-inch

Description

Martha Stewart