• 600g (say 1 1/4 lb) fish filleted with skin removed,
  • 150-200ml (say 1/2 cup to 3/4 cup) thick coconut milk
  • 2 tbsp oil
  • 1 tsp salt or to taste
  • 3 tbsp sugar
  • ¾ tsp pepper
  • 2 tbsp tamarind juice
  • 4 cloves garlic
  • 8 shallots
  • 2 stalks lemon grass
  • 2.5 cm (1 in) knob ginger
  • 3 Tbsp meat curry powder or any curry blend preferred
  1. Put the fish into a pot of boiling water until the fish is cooked. Drain well and flake the fish.
  2. Heat oil in a wok and fry the ground spice ingredients until fragrant. Put in the flaked fish meat and fry over medium low heat until the fish meat is almost dry.
  3. Add coconut milk gradually and continue to fry until the fish is dry and golden brown.
  4. Mix in tamarind juice and seasoning. Continue to fry and stir until the fish is completely dry.
  5. Remove and spread on a baking tray. Bake in the oven over low temperature, 150°C (300oF) for 15-20 minutes.
  6. Stir constantly until the fish floss is dry and crispy.
Any fish will do. High fat fishes such as mackerel will have a more pronounced umami where as white low fat, less so. The sugar is quite important for flavour and protecting the flavour from oxidation. It also helps with the drying. You can add an alcohol to the mixture to lighten the bitterness if it's a problem. Anything from a rice based spirit, rice based wine or dry white grape wine will be OK