Here is a concise summary of the provided transcript:
**Recipe:** Deep-Fried Tilapia with Hot Sweet & Sour Sauce
**Summary:**
1. **Preparation**: Prepare ingredients (tilapia fish, garlic, red chili, coriander, red pepper).
2. **Fish Preparation**: Clean, descale, gut, and cut the tilapia into 3 stripes; season with salt.
3. **Frying the Fish**: Fry in highly heated oil (medium-high heat) until golden and crispy (approx. 6-7 minutes per side).
4. **Sauce Preparation**: Blend chili, garlic, and coriander root; fry until fragrant, then add tamarind juice, fish sauce, palm sugar, and water; simmer until the sauce thickens (approx. 4-5 minutes).
5. **Assembly**: Place fried fish in a dish, pour the hot sweet & sour sauce over it, and decorate with coriander and bent red pepper strips.
**Outcome:** A simple yet delicious Deep-Fried Tilapia with Hot Sweet & Sour Sauce, crispy on the outside and soft on the inside, with a fragrant and balanced sauce.
Here are the key facts extracted from the text, numbered and in short sentences:
**Ingredients**
1. The fish used is tilapia, specifically red tilapia.
2. Alternative fish options are snapper or snakehead fish.
3. Ingredients for hot sweet & sour sauce include garlic, red chili, coriander, and red pepper.
4. Tamarind juice, fish sauce, and palm sugar (or coconut sugar/jaggery) are used for seasoning.
**Preparation**
5. The fish is cleaned, descaled, gutted, and gills removed.
6. The dorsal fin is removed if the fish is large (like the 1.3kg tilapia used).
7. The fish is cut into stripes (3 stripes for a 1.3kg fish).
8. Coriander root and haulm (stem and leaves) are used, with the root blended with garlic and chili.
9. Red pepper is cut into long strips for decoration and partially blended with the sauce ingredients.
**Cooking**
10. The fish is seasoned with salt before frying.
11. A high-medium to high heat is used for frying, depending on the fish size.
12. The oil is heated until it shows a specific boiling pattern and steam.
13. The fish is fried until the first side is yellow and crispy (about 6-7 minutes for a 1.3kg fish).
14. The second side takes a shorter time to fry (about 3-4 minutes for a 1.3kg fish).
15. The sauce is made by frying a blend of chili, garlic, and coriander root, then adding tamarind juice, fish sauce, and palm sugar.
16. The sauce is simmered for about 4-5 minutes to achieve the desired thickness and flavor.
**Miscellaneous**
17. The video's author provides a link to a tutorial on boiling tamarind juice.
18. The finished dish is decorated with coriander and bent red pepper strips.