Sweet Fish Sauce with Blanched Neem and Grilled Saba Fish

 1.  Heat a pan over medium heat and add Nam Pla Wan Dipping (Happy Choice brand), palm sugar, and tamarind juice. Simmer until the sauce starts to bubble and thickens. Remove from the heat and let the sauce cool completely.

 2.  Wash the neem. Blanch them in boiling water for about 15 seconds, then remove and plunge into cold water (this will help the neem stay green and crisp). Drain and set aside.

 3.  Grill the saba fish on a grill until cooked through on both sides.

 4.  Arrange the saba fish and neem on a plate and serve with the sauce from step 1. Garnish with fried shallots, fried dried chili peppers, and coriander.