How to make Thai crunchy fish, a dinner party favourite coated with a sticky tamarind sauce

• For this recipe use white sea bass or another firm, mild-tasting fish. Slice and dust with Thai tempura flour, then slow-fry in a wok to remove the moisture
• Meanwhile, fry cashews, then sliced shallots. Remove. Mix tamarind pace with fish sauce and water, fry, then add chillies and shallots and coat fish. Serve.