Fried Fish with Tamarind Sauce

• 2 tsp extra virgin olive oil
• 2 x 180-200g Murray cod fillets
• 3 spring onions, finely sliced and placed into cold water to curl up
• ¼ cup roasted peanuts
• Rice, to serve
• Tamarind Sauce
• 1 stalk of lemongrass, grated
• 3 cloves garlic
• 1 birds eye chilli, chopped
• 1 tsp tamarind puree
• 1 tbsp sugar
• ½ tsp fish sauce
• Zest ⅓ lime
• Juice 1 lime

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This recipe is created in partnership with Everyday Gourmet.

1. Heat 1 teaspoon of olive oil over medium heat in a small saucepan. Add the lemongrass, garlic, chilli and lime zest and fry until it softens. Add the tamarind puree, fish sauce and sugar. Cook for a further minute and then remove from the heat. Add the lime juice and a splash of water. 2. To cook the fish, heat a fry over a medium-high heat. Drizzle the remaining oil over fish and coat evenly then season with salt. Cook the fish skin side down for 2 - 3 minutes. Turn and cook for a further minute. 3. Serve fish on a bed of rice with a drizzle of the sauce and garnish with spring onion curls and chopped peanuts.