1. 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.
2. Heat oil in a frying pan and cook fish for 2 to 3 minutes on each side until cooked through.
3. Serve fish with rice or noodles and steamed greens.

Tip! Tamarind marinade can also be used on prawns and chicken.