Fried Fish in Tamarind Sauce

Method

1. 1 Soak the tamarind in 120 ml of hot water, then strain to remove the seeds and fibers.
2. 2 Cut the fish into 3 cm thick pieces, then marinate with salt and pepper for 20 minutes and pat dry.
3. 3 Coat the coat with cornstarch and deep-fry at 180 degrees Celsius for 5 minutes until crispy, then remove and drain.
4. 4 Sauté the shallots, then pour in the tamarind juice along with sugar and fish sauce.
5. 5 Simmer the tamarind sauce for 6 minutes until it thickens to two-thirds of its original volume; the sauce should be thin enough to slide off the crispy crust.
6. 6 Pour the sauce over the fish when serving, then sprinkle with crushed roasted peanuts, chili peppers, and green onions.

With an appliance

• Air fryer 35 min

  Step 3: Spray evenly with oil, then steam in a hot air pot at 200 degrees for 13 minutes, flipping at minute 8.