Fried Angel fish with chilli tamarind sauce, noodles and "noodle" salad

The tamarind sauce will work with any fried fish which you have seasoned and cooked according to your taste. I marinaded the angel fish with Chinese five spice and salt. Adjust below ingredient quantities according to your taste. These are just my estimates.

For the chilli tamarind sauce- enough to coat four fillets of fish
2 tablespoons of oil
1 teaspoon ground garlic
1 largish shallot- chopped finely
2 stalks of spring onion - chopped
Chopped galanghal ("Thai Ginger")
3 Kaffir lime leaves
1 tablespoon fish sauce
Chopped green chilli
Tamarind paste (about half a cup) (you can buy it from Asian stores)
1 teaspoon of Maizena mixed with 1/4 cup water
2 blocks of palm sugar
1/2 to 1/3 cup of water
Soya Sauce to taste.

In a sauce pan, heat oil. Then add galanghal, garlic, shallots, lime leaves and chilli. Stir fry until the shallots are translucent. Add in the spring onion once the shallots are at this stage.
Stir for less than a minute and then add the fish sauce and few dashes of soya sauce.
Immediately add in the tamarind paste and bring to the simmer. Add in the palm sugar and water to thin the sauce. Add enough water to obtain quantity of sauce desired. Add the mazeina mixture and simmer to thicken. Add another dash of fish sauce and soya sauce to taste.

To plate. Make a bed of noodles, place fish on top of it and add sauce. Top with lots of chopped coriander and spring onion.