Serves: 4-6

2 tablespoons tamarind pulp, soaked in 3/4 cup warm water, squeezed and strained
4 tablespoons fish sauce
3 tablespoons sugar
1 teaspoon light soy sauce
1-1/2lbs white fish fillets (snapper or bream), cut in 4 serving pieces, bones remove
1/2 teaspoon freshly ground black pepper
1/3 cup cornflour
3 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 large red chili, minced
2 tablespoons minced fresh mint

Combine the tamarind juice, water, fish sauce, sugar, and soy sauce in a bowl, stirring to dissolve the sugar. Set aside. Dry the fish with paper towel, then sprinkle both sides with black pepper. Dip into cornflour to coat both sides, shaking to remove the excess.
Heat 2 tablespoons of the oil in a frying pan (preferably non-stick) until smoking hot. Add the fish pieces, skin side down. Reduce the heat to medium and cook until the skin is about another 2 minutes. Transfer to a serving plate and keep warm.
Heat the remaining tablespoon of oil in the frying pan and stir-fry garlic, ginger, and chili over medium heat for 30 seconds. Add the tamarind mixture and simmer 1 minute, stirring constantly. Stir in the mint leaves and immediately pour the sauce over the fish. Garnish with additional mint sprigs and serve.

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Posted in recipes, cooking, food by Lisa - November 28th, 2006 |
Tags: recipe, asian, seafood

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