Fried Fish with Tamarind Sauce

Cook Time 20 minutes

Servings 2

Ingredients

2 tsp extra virgin olive oil 

2 x 180-200g Murray cod fillets

3 spring onions, finely sliced and placed into cold water to curl up

¼ cup roasted peanuts  

Rice, to serve  

Tamarind Sauce

1 stalk of lemongrass, grated

3 cloves garlic

1 birds eye chilli, chopped

1 tsp tamarind puree

1 tbsp sugar

½ tsp fish sauce 

Zest ⅓ lime 

Juice 1 lime

Method

Heat 1 teaspoon olive oil over a medium heat in a small saucepan. Add the lemongrass, garlic, chilli and lime zest and fry until it softens. Add the tamarind puree, fish sauce and sugar. Cook for a further minute and then remove off the heat. Add the lime juice and a splash of water.  

To cook the fish, heat a fry over a medium-high heat. Drizzle remaining oil over fish and coat evenly then season with salt. Cook the fish skin side down for 2 - 3 minutes. Turn and cook for a further minute. 

Serve fish on a bed of rice with a drizzle of the sauce and garnish with spring onion curls and chopped peanuts.