Fish) HT MC Thai 35mins
Hot Fish Main
Course Dairy Free Thailand Asia Asian
lb Firm white fish e.g. Cod, Hake, Haddock, Monkfish - cutlets, fillets or
teasp Ground Turmeric
teasp Black pepper ground
oil for shallow frying
tbsp Garlic, finely chopped
Sauce or Fish Sauce to taste
tbsp Palm sugar
teasp Chilli Paste
tbsp Spring Onions, thinly sliced
tbsp Whole Coriander Leaves
Rub the fish with the salt, turmeric and pepper.
Heat the oil in a large frying pan until hot, add the fish and fry over
medium heat until golden brown on both sides. Drain on paper towels.
Pour most of the oil from the pan leaving about 1 tablespoon behind, add
the garlic to the remaining oil and stir fry until lightly browned.
Add the tamarind sauce, soy or fish sauce, palm sugar and chili paste, and bring
to a boil.
Return the fish to the pan and simmer until sauce thickens slightly, basting the
fish with the sauce as it cooks.
Add the spring onions and simmer for 1 minute.
To serve - transfer to a warm serving platter and garnish with the
coriander leaves. Serve immediately.
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