|30 g||fresh coriander — chopped|
|3||garlic cloves — chopped|
|2||Thai red chillies|
|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|
|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|
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.
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.
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.