Sea bream, bream or other fish like, cleaned and scales.
1 cup oil for frying.
4 scallions, chopped.
1 tablespoon fresh ginger, grated.
2-4 teaspoons chopped green pepper.
2 teaspoons chopped chilli.
½ cup of coconut milk.
1 tablespoon tamarind puree.
1 tablespoon fish sauce.
1 cup coriander leaves.
Chili sauce to taste
Make several incisions on both sides of fish with a sharp knife. With scissors to remove the fins. Fry well on both sides in hot oil.
Arrange on a plate on paper towel and keep warm on a boiling pot. In a tablespoon of oil to fry - for a few minutes, stirring so not to burn - the mixture of onions, ginger, green pepper and red pepper.
Add coconut milk, tamarind and fish sauce, and cook for another few minutes.
Pour the sauce over the fish settled on lettuce leaves, sprinkle with coriander leaves and serve with chili sauce separately.