Name: Tamarind fish with Asian salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1/4 cup tamarind paste; 1 Tbs soy sauce; 2 Tbs palm sugar; sambal oelek or red chilli, chopped; 600 g fish firm white fillets; sea salt; peanut oil for frying; 1 cucumber deseeded, halved and sliced; 20 g chopped; 20 g fresh coriander; 2 spring onions sliced; 1/2 red onion sliced; 125 g mung beans; 125 g sugar snap peas; 1 red chilli seeded and sliced; 50 g peanuts toasted; sea salt; 1 tsp fresh ginger grated; limes juice only; 2 Tbs sesame oil; 1 Tbs palm sugar; lime wedges, to serve

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Ingredients (22)

1/4 cup	tamarind — paste
1 Tbs	soy sauce
2 Tbs	palm sugar
	sambal oelek — or red chilli, chopped
600 g	fish — firm white fillets
	sea salt
	peanut oil — for frying

Salad:

1	cucumber — deseeded, halved and sliced
20 g	chopped
20 g	fresh coriander
2	spring onions — sliced
1/2	red onion — sliced
125 g	mung beans
125 g	sugar snap peas
1	red chilli — seeded and sliced
50 g	peanuts — toasted
	sea salt

DRESSING:

1 tsp	fresh ginger — grated
	limes — juice only
2 Tbs	sesame oil
1 Tbs	palm sugar
	lime — wedges, to serve

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Method:

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

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