For sticky fish, you will need:

600g skinless boneless cod (or other white fish)
1 cup plain flour
1 glove garlic – smashed
400ml corn oil for deep frying
1 tbsp Thai red curry paste
1 tsp fish sauce
1 chopped chilli
400ml coconut milk
1 tsp salt
1 tsp pepper
2 tbsp chopped basil
16 cherry tomatoes, halved

(serves 4)

Cut the fish into thumb-size chunks and blot dry if necessary. Fill a plastic food bag with the flour, salt and pepper and add the fish chunks. Tie a secure knot in the bag and shake to coat the fish evenly with flour. Remove fish from excess flour. Heat the oil in a deep pan. When fairly hot, fry the fish chunks until golden brown and crusty on the outside. Discard all but 2 tbsp of the oil. In a clean pan, add the saved oil and garlic and heat over medium heat for one minute. Add curry paste and heat for another minute, stirring all the time. Add coconut milk and allow to warm without boiling. Add fish chunks, chilli, fish sauce and tomatoes. When warm, sprinkle basil on top and serve with Thai fragrant rice.