Crispy fish fillets with tamarind sauce is an easy recipe to make using traditional Thai tamarind sauce. Serve this Thai fish recipe with steamed rice and lime wedges.
Ingredients
700g thick white boneless fish fillets
Flour, for dusting
1 tablespoon vegetable oil
200g Passage to Asia Tamarind Lime & Chilli Stir-fry Sauce
Steamed jasmine rice, to serve
Thai basil, to serve
Coriander, to serve
Green onion, thinly sliced and curled
Red chilli, thinly sliced and curled
Steamed jasmine rice, to serve
Lime wedges, to serve
Method
Place the flour on a plate and dust the fish fillets to lightly coat. Heat oil in a large non-stick frying pan over medium heat. Season fish fillets with salt and pepper. When pan is hot, add fish fillets and cook for 3 minutes each side or until golden and cooked through. Transfer to a platter
Add Passage to Asia Tamarind Lime & Chilli Stir-fry Sauce and 2 tablespoons water to pan and bring to the boil
Spoon sauce over the fish fillets. Scatter with basil, coriander, green onion and chilli. Serve with steamed rice and lime wedges to squeeze over
