Preparation:

1. Clean the fish leaving the head if desired. Drain well. Soak in salted water for 10 minutes so that it will not stick to the pan when being fried.
2. Make cuts about 1 cm. (1/2 inch) deep along the back of the fish for decorative appearance.
3. To make the chilli sauce : in a frying pan, mix the garlic, shallot and roasted chillie paste together. Fry with 3 tablespoons of oil until you can smell the aroma.
4. Flavor with fish sauce and sugar. Remove from heat.
5. In a big frying pan, deep fry the fish until golden-brown. 6. When serving, place the whole fish on a serving plate
and top with the chilli sauce. Sprinkle with kaffir lime leaves for garnishing.

Note : Although freshwater fish are preferred for this dish in Thailand, any good white-fleshed sea fish can be used instead.