Combine the sweet and sour tamarind dressing ingredients in a bowl and mix until the sugar has dissolved. Set aside.
Heat a barbecue chargrill or chargrill pan to medium. Chargrill the fish over a medium heat for 5 minutes on each side, or until browned. Allow to cool, then tear the flesh of the bones, discarding the bones. Place the fish in a large mixing bowl.
Meanwhile, combine the sugar and cucumber in a bowl and allow to sit for 10 minutes.
Squeeze the juice out of the cucumber, then add to the fish, along with the shallot, carrot, pork belly, rau dang and mixed mint leaves. Dress with 1 tablespoon of the sweet and sour tamarind dressing and toss.
Transfer the mixture to a serving platter. Drizzle with another tablespoon of the dressing.
Garnish with the peanuts, fried garlic, fried shallots and chilli. Serve immediately.
Heat a barbecue chargrill or chargrill pan to medium. Chargrill the fish over a medium heat for 5 minutes on each side, or until browned. Allow to cool, then tear the flesh of the bones, discarding the bones. Place the fish in a large mixing bowl.
Meanwhile, combine the sugar and cucumber in a bowl and allow to sit for 10 minutes.
Squeeze the juice out of the cucumber, then add to the fish, along with the shallot, carrot, pork belly, rau dang and mixed mint leaves. Dress with 1 tablespoon of the sweet and sour tamarind dressing and toss.
Transfer the mixture to a serving platter. Drizzle with another tablespoon of the dressing.
Garnish with the peanuts, fried garlic, fried shallots and chilli. Serve immediately.