How to make it
To make the sauce, heat 3 Tbsp. of vegetable oil in a small saucepan over medium high heat and sweat shallots until they turn soft and translucent, about 3 minutes.
Add tomatoes, Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Shrimp Sauce (Finely Ground), tamarind concentrate and sugar. Simmer for about 10 minutes or until tomatoes are cooked through or “pulpy” and the sauce thickens slightly. Remove from heat and set aside until ready to serve.
To prepare the fish, pour enough oil on a large non-stick pan or cast iron skillet to cover the base. Set heat to medium high. While waiting for pan to heat through, combine cornstarch and baking soda on a large plate and season fish fillets with salt. Ensure the skin is dry and then lightly coat cornstarch mixture. Pat off any excess flour and place skin side down into the oil.
Cook for 2-3 minutes and turn the fillets over and cook for another 2-3 minutes or until cooked through. Transfer to paper towels to drain off the excess oil.
Place banana leaf onto plate and spoon over a generous amount of sauce. Top with fillet of fish, skin side up. Sprinkle with spring onions and serve with a wedge of lime on the side. Serve immediately.