- 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
| - 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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