Place the tamarind paste, soy sauce, sugar and sambal oelek in a bowl. Stir well to combine. Add the fish fillets and coat well. Season.
Heat a little peanut oil in a frying pan, add the fish and fry on both sides until cooked through and sauce has caramelised. Remove, set aside and allow to cool.
For the salad In a large bowl, toss together the cucumbers, mint, coriander, onions, mung bean sprouts, sugar snap peas, chilli and peanuts. Whisk together dressing ingredients and drizzle over salad.
Serve fish with salad and extra lime wedges.
Words and image: Fairlady
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.