The citrus spice of the tamarind and chilli sauce is a brilliant accompaniment to fish. It’s an impressive, but easy dinner party recipe. Serve with steamed, glutinous rice for a main meal, or with coriander and cucumber salad for a light lunch.
Ingredients Serves: 2
- Use a pestle and mortar to grind together the garlic, sambal oeleck and rock salt into a paste.
- Rub 1 tablespoon of vegetable oil over each fish, and put them under a hot grill for 4-5 minutes on each side.
- While the fish is cooking, heat the groundnut oil in a wok, and then cook the garlic and chilli paste for 1 minute. Crumble the palm sugar into the wok, and then add the fish sauce and tamarind concentrate. Bring up to a simmer, and slowly add the water to dilute.
- Serve the fish on a platter, and drizzle the sauce over them both.
Enjoying Mediterranean flavours with a spicy kick? Try these Perello Gordal Pitted Olives with Guindilla Chillies.