Fried, crispy fish with garlic (jeun bpaa sai pak tiam)

Ingredients
•  25 cm (10 in) tilapia or other whole fish, cleaned, rinsed and dried 
•  6 cloves garlic, peeled
•  t salt (or chicken stock powder)
•  1 T flour (optional) 
•  1 C vegetable oil
•  coriander sprigs for garnish

Method
1. Make diagonal slashes 2 cm (1 in) apart along both sides of the fish. Cut through the skin, but not into the flesh.
2. Smash the garlic with the flat side of a knife blade.
3. Sprinkle the fish with the salt (or chicken stock powder) and rub the garlic on both sides of the fish.  Set the garlic aside. Lightly dust the fish with flour. Let the fish and seasonings rest for a few minutes to allow the flavours to penetrate. 
4. Heat the oil in a frying pan. Test the heat of the oil by dropping in a garlic clove. If it sizzles, the oil is hot enough for the fish to be added. Add the remainder of the garlic cloves to the pan. Place the fish carefully in the oil. Wait 30 seconds. Gently move the fish about in the pan for 10 – 15 seconds so that it cooks on the bottom without sticking. After 4 minutes, flip the fish. Again, after 30 – 60 seconds, move the fish in the pan. Remove the garlic from the oil. After another 4 minutes, or when the fish has become crispy, remove it to drain on paper towels. Place it on a serving plate and garnish with coriander and the fried garlic.
5. Accompany with rice. 
Variations
•  Stuff the fish with a smashed stalk of lemongrass.

Information by Food from Northern Laos (The Boat Landing Cookbook)

Video by FoodTravelTVEnglish