Tamarind Fish

Method

Mix tamarind paste with water to create a smooth liquid, then stir in fish sauce, palm sugar, and lime juice to create the sauce base. Heat oil in a large wok or frying pan over medium-high heat and fry shallots, garlic, and half the chillies until fragrant, about 2 minutes. Place the fish in the pan and pour the tamarind sauce over it, then reduce heat to medium and cook covered for 12-15 minutes until the fish is just cooked through, occasionally spooning sauce over the fish. Transfer the fish carefully to a serving plate and pour the remaining sauce over the top. Garnish with fresh coriander leaves and remaining sliced chillies, and serve immediately with steamed jasmine rice.