-THAI DIPPING SAUCE-
2 Cloves garlic; crushed
2 Chillies; finely chopped
1 tb Thai Fish Sauce
1 tb Water
2 tb Fresh lemon juice

Skin the fish fillets if necessary and, if there are any fine bones, remove
with tweezers. Cut fish into long, thin strips. Season with a little salt
then toss in plain flour then beaten egg, then crumbs, tossing lightly to
coat evenly.

To prepare ahead, put fish into a shallow baking dish in layers, separated
by baking paper, then refrigerate until needed. When ready to cook,
deep-fry briefly in batches for a minute or two until the crumbs are golden
and fish is cooked. Serve immediately with a Thai Dipping Sauce (or
alternatively with home-made Tartare Sauce).

Note. Japanese breadcrumbs are light flakes of dry bread which create a
lovely light crust that's especially good with prawns or with fish.
Available from Japanese and Korean grocery stores.

Thai Dipping Sauce:

Combine all the ingredients in a small dish and let the sauce stand for a
few hours for the flavours to soften.