Fish with Tamarind Sauce

A great recipe to cook white fish the "THAI WAY"

1. 1

   Season 200g fish fillet (skinless, sliced to bite size) with salt and grounded white pepper. Toss the fillets in all purpose flour, shake to remove excess flour.
   
   Deep fry the fish until golden brown.
   
   Heat the 2 tbsp vegetable oil in a pan. Add 2 clove garlic (finely chopped) and 2 red chillies (seedless and finely chopped). Stir fry until fragrant.
   
   Stir in 30g pineapple (diced).
   Season with 2 sachets tamarind sauce, 2 tbsp sugar and 2 tsp fish sauce.
   
   Add 20g roasted cashew nuts.
   Serve with steamed jasmine rice and sprinkle with fresh coriander.