White Fish Fillets with Tamarind, Lime and Chilli Sauce

4 35Min
4 35Min

White Fish Fillets with Tamarind, Lime and Chilli Sauce

Method

  1. Place the flour on a plate and dust the fish fillets to lightly coat. Heat oil in a large non-stick frying pan over medium heat. Season fish fillets with salt and pepper. When pan is hot, add fish fillets and cook for 3 minutes each side or until golden and cooked through. Transfer to a platter.
  2. Add Passage to Asia Tamarind Lime & Chilli stir fry sauce and 2 tablespoons water to pan and bring to the boil.
  3. Spoon sauce over the fish fillets. Scatter with basil, coriander, green onion and chilli. Serve with steamed rice and lime wedges to squeeze over.

What You'll Need

  • 700g thick white boneless fish fillets
  • Flour, for dusting
  • 1 tablespoon vegetable oil
  • 200g Passage to Asia Tamarind Lime & Chilli Stir-fry Sauce
  • Steamed jasmine rice, to serve
  • Thai basil, to serve
  • Coriander, to serve
  • Green onion, thinly sliced and curled
  • Red chilli, thinly sliced and curled
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve

What You'll Need

Method