Serves: 3-4 | Prep Time: 10-15 minutes | Cook Time: 20 minutes
Ingredients
- 350g thin white fish (we used Basa, but Whiting, John Dory, Flathead would work well)
- Rice Flour
- Salt
- Vegetable (or any neutral oil)
- 4 tsp sesame oil
- 4 garlic gloves, chopped finely
- 4 tsp fresh ginger, chopped finely
- 2 tsp chilli flakes
- 2 tbls tamarind paste
- 4 tsp fish sauce
- 1/3 cup of brown sugar
- 1 cup of water
- Lime wedges, coriander and fresh sliced red chilli to garnish
- Rice to serve
Method
Cut the fish into small pieces (roughly 3-4cm square), season with a little salt and dust with rice flour. Pan fry the fish in a little vegetable oil on medium heat for about 4 minutes each side or until cooked through and lightly browned. Transfer the fish to a plate and set aside.
Using the same pan add the sesame oil and cook the garlic, chilli flakes and ginger for approx. 30 seconds just to release the flavour.
Then add the rest of the ingredients and simmer for approx. 10 minutes, stirring frequently until the sauce has thickened. Add a little more water if it thickens too much. Return the fish to the pan, stirring gently to ensure all the fish is coated in the sauce.
Serve
Serve over rice, with a good squeeze of lime juice and garnish with coriander and the freshly sliced chilli.
