Tamarind Fish

Tamarind Kingklip

1 kg Kingklip or Kabeljou or fresh fish of your choosing, cut into portions

½ cup flour seasoned with salt and white pepper or fish spice

3 T butter

3 T vegetable oil

Karen’s Tamarind Sauce, gently heated in a small saucepan

30g coriander, roughly chopped

Lightly coat the pieces of fish in the seasoned flour.  Fry the fish pieces in the butter and vegetable oil until golden brown and cooked through, about 5-6 minutes.

To serve, plate the fish on a deep serving platter and spoon over the warm sauce, or place the fish on top of the warmed Tamarind Sauce with the Date Pilaf alongside. Garnish generously with roughly chopped basil or coriander.