tao garden: Kwan Yin Dinning Hall: Stir-Fried Fish With Tamarind Sauce

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Stir-Fried Fish With Tamarind Sauce

	Tamarind sauce 3 cups tamarind sauce 1 cups palm sugar 3/4 cup light soy sauce Method Pour the tamarind sauce, palm sugar and light soy sauce into a pok and heat it to boiling for 1 -1 ½ minute or the sauce is thick.
	Ingredient
	- Fish filter, clean and wash and drain.	300 g
	- Fried cashews nut	2 teaspoons
	- Red pepper, slice lengthwise	20 g
	- Spring onions, cut into 1 inch length	2 spring onions
	- Pepper corn	20 g
	- Vegetable oil	2 cup
	- Hemalaya salt	1 teaspoon
	- Chopped garlic cloves	1/2 tablespoon
	- Chopped ginger	1/2 tablespoon
	- Onion, peeled and sliced into square	1 pieces
	- Tempura flour	3/4 cup

Method

      1. Clear and wash fish, rub with salt and marinate for 10 minute.

      2. Mix fish with tempura flour. Place in the plate.

      3. Pour the oil into a wok on medium hight heat and fry the fish until golden. Remove from the oil.

      4. Heat 2 tablespoon of the oil in a wok. When hot, frychopped garlic until fragrant, add pepper corn, red pepper and onion and stir fry.

      5. Add fried fish, 4 tablespoons of the tamarind sauce and spring onion and continue frying a few moments, dip out onto a plate, sprinkle with fried cashews nut.

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