You need;
1 pan sized snapper or similar, gilled, gutted and scaled,
enough oil too semi-deep fry fish in wok,
chillis,
garlic,
ginger,
shallots (not spring onions, though they would be ok too),
coriander,
fish sauce,
sweet chilli sauce, palm sugar, or a combination of both,
cornflour/plain flour,
I don't know the exact measurements, I just make it up as I'm going along. Just try a small batch at first to see how you like it.
Pretty simple really, just start by opening a nice cold beer, your relaxing now!
, then lightly cook the chillies, garlic, ginger, and shallots in a little oil. Then add fish sauce, sugar, sweet chilli sauce and maybe some water and cook until reduced, adding whatever is needed to taste (more sugar, fish sauce etc). Once reduced, just before serving, chuck in the corriander.Meanwhile, you might need another beer, and damn, that sauce smells good! Fire up the wok and fill it too a level that will at least cover 3/4 of the fish. Coat the fish in the flour and when the wok is sssmokin', slowly lower the fish in. you want it HOT so as too really crisp up the fish. Turn and cook other side, then drain on paper towels. Hungry yet??
Serve on a bed of jasmin rice, with another cold beer, imagine sitting on a moonlit beach in Phuket (or Darwin!) and enjoy!
ScottyHeres last nights effort:
and 
. Sounds good..must try it one day soon...
, I too love my pan sized fish that way.
. You dont always have to pour it over whole fried fish, you can pour it straight over a fillet thats been baking away or grilled in the oven to 
a bit of lime juice makes the sauce even better too. 
