Name: Thai-inspired crispy Fish Friday with tamarind chilli sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 30 g fresh coriander chopped; 3 garlic cloves chopped; 2 Thai red chillies; 1/2 tsp salt; 1 tbsp vegetable oil or coconut oil; 1 shallot finely sliced; 1 thumb size piece fresh ginger peeled and finely sliced; 1/4 cup tamarind paste; 1/3 cup brown sugar; 1 tbsp fish sauce; 2 tbsp water; 1 x 600 g box Sea Harvest Fish Friday; 400 g basmati rice cooked; 1 lime quartered; 1 carrot peeled and cut into thin matchsticks; 1 spring onion green part only, sliced into thin strands (place into ice water to curl); small handful fresh coriander; small handful fresh mint leaves; 1 small jar pickled red onions optional; 1 red chilli sliced

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Ingredients (20)

Sweet and spicy tamarind sauce

30 g	fresh coriander — chopped
3	garlic cloves — chopped
2	Thai red chillies
1/2 tsp	salt
1 tbsp	vegetable oil — or coconut oil
1	shallot — finely sliced
1 thumb size piece	fresh ginger — peeled and finely sliced
1/4 cup	tamarind paste
1/3 cup	brown sugar
1 tbsp	fish sauce
2 tbsp	water

Fish

1 x 600 g box

Sea Harvest Fish Friday

To serve

400 g	basmati rice — cooked
1	lime — quartered
1	carrot — peeled and cut into thin matchsticks
1	spring onion — green part only, sliced into thin strands (place into ice water to curl)
small handful	fresh coriander
small handful	fresh mint leaves
1 small jar	pickled red onions — optional
1	red chilli — sliced

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Method:

Sweet and spicy tamarind sauce

Using a mortar & pestle or a blender, crush/blend the coriander, garlic, chilli and salt to form a paste.

Heat the oil in a saucepan over medium-high heat. Add the shallot and ginger and stir fry for 1 minute. Add the coriander paste and stir fry for 30 seconds. Add the tamarind, sugar, fish sauce and water and simmer for 2 minutes. Remove from heat and set aside.

Fish

Preheat the oven to 220 ºC.

Lay frozen Fish Friday fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time.

To serve

Serve crispy Fish Friday drizzled with the spicy tamarind sauce and a side of basmati rice. Garnish with spring onions, carrot matchsticks, sliced red chilli, fresh coriander and mint. If using, add slices of pickled roasted red pepper for a piquant addition.