PAN-FRIED FISH WITH TAMARIND MINT SAUCE (ca chien sot me chua)

Yield: 4-6 servings
Source: "Green Mangoes and Lemon Grass" by Wendy Hutton
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=160

INGREDIENTS

- 1-1/2 - 2 heaped tablespoons tamarind pulp, soaked in
3/4 cup warm water, squeezed and strained to obtain juice
- 4 tablespoons fish sauce
- 3 tablespoons sugar
- 1 teaspoon light soy sauce
- 1-1/4 to 1-1/2 white fish fillets (snapper or bream),
cut in 4 serving pieces, bones removed but skin left on
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup cornflour
- 3 tablespoons vegetable oil
- 1 tablespoon crushed and minced garlic
- 1 tablespoon finely minced ginger
- 1 large red chili, minced
- 2 tablespoons minced fresh mint
- Additional mint sprigs for garnish

DIRECTIONS

Combine the tamarind juice, water, fish sauce, sugar, and soy
sauce in a bowl, stirring to dissolve the sugar. Set aside.
Dry the fish with paper towel, then sprinkle both sides with
black pepper. Dip into cornflour to coat both sides, shaking
to remove the excess.

Heat 2 tablespoons of the oil in a frying pan (preferably
non-stick) until smoking hot. Add the fish pieces, skin side
down. Reduce the heat to medium and cook until the skin is about
another 2 minutes. Transfer to a serving plate and keep warm.

Heat the remaining tablespoon of oil in the frying pan
and stir-fry garlic, ginger, and chili over medium heat for
30 seconds. Add the tamarind mixture and simmer 1 minute,
stirring constantly. Stir in the mint leaves and immediately
pour the sauce over the fish. Garnish with additional mint
sprigs and serve.