Tamarind Lime & Chilli Stir-Fry Sauce
Bursting with flavour, this Tamarind, Lime and Chilli sauce is a mild sweet & sour stir-fry. Just add meat, vegetables, chicken or seafood.
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Whisk Media Group
Credit
Whisk Media Group
Ingredients
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
- 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
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