Ingredients

1 fish,about 1 lb
Rice wine (white wine will do fine)
plain flour
oil for deep frying

Sauce
3 tablespoons garlic,finely slivered
1/4 cup green jalapeno peppers,thinly sliced
1/4 cup red jalapeno peppers,thinly sliced
1/4 cup shallots, or other onions, thinly sliced
1/4 cup coriander/cilantro leaves, chopped
1/4 cup fish sauce
1 tablespoon palm sugar
1/4 cup fresh Thai basil leaves, chopped
3-4 sprigs young green peppercorn

Method

Cut three or four slashes in the sides of the cleaned fish,and sprinkle with the rice wine.Dust liberally with the flour,and deep fry in hot oil until crispy.

Meanwhile,in a saucepan or second wok add a little oil to the hot pan and stir fry the chilies and onions until fragrant.Add the fish sauce,and bring to a gentle boil. Stir in the sugar and continue stirring until the sugar is dissolved.Add the coriander leaves,and stir occasionally until the sauce is slightly reduced (about 5 minutes).Remove from the heat,and transfer to a sauce jug. Add the basil leaves when cool. Now put a few sprigs of peppercorn in the wok and fry gently for a few minutes, keeping them in tact. These peppercorns should be placed on top of the fish at serving.