Creamy Chicken Pasta With Tomato Bruschetta
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A medium sized meaty white fish (snapper or tilapia are ideal)
1 or 2 chopped shallots
2 or 3 chopped chillies (depending on how spicy you like it)
1 tbspn tamarind paste
3 tbspn sugar
2 tbspn fish sauce
Fresh coriander leaves
You are aiming for a crispy fish, so score the fish several times on each side down to the bone.
Heat at least half a cup of oil in a wok or non-stick frying pan.
Fry the fish on one side for 10 minutes, without turning it, to prevent it breaking up. Once cooked, turn the fish and cook the other side until crispy.
It can then be kept hot in the oven until you’re ready to serve it.
Meanwhile, in a separate pan, heat a teaspoon of oil and add the chopped shallot, garlic & chillies. Stir these, then add the tamarind paste, sugar, fish sauce & a few tablespoons of water. Bring to the boil and cook until the consistency is like syrup. Add more water if it becomes too thick.
Place the fish on a serving plate (it looks very attractive placed on a bed of lettuce leaves), pour the sauce over the fish and scatter a handful of coriander on top. This is then traditionally served with steamed jasmine rice, eat & enjoy!