Tamarind marinade transforms white fish fillets into a delicious Malaysian treat.
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- Place white fish fillets in a shallow bowl and cover with tamarind puree, finely chopped lemongrass and red chilli. Refrigerate overnight or for at least 30 minutes.
- Heat oil in a frying pan and cook fish for 2 to 3 minutes on each side until cooked through.
- Serve fish with rice or noodles and steamed greens.
Tip! Tamarind marinade can also be used on prawns and chicken.
This dish is best matched with
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