Indonesian Sour Fish

A very simple and easy dish, with grand results.
For a FODMAPS friendly recipe, infuse the garlic in the oil and remove before cooking.





2 large fish fillets, (eg. Spanish mackerel, barramundi, snapper)
tamarind water made from 1 tbsp tamarind puree and 1 cup water
2 tbsp oil for frying
1 large clove garlic, finely sliced
2 large mild red chillies, finely sliced with seeds removed
1 stalk lemon grass, bruised and cut into 3 cm pieces (optional)
1 tsp turmeric
1 tsp sugar (optional)
salt
pepper

Wash the fish and cut into 6 x 3 cm pieces, discarding any bones.
Lightly stir fry the garlic, chillies and lemon grass.
Add the fish and tamarind water, turmeric, sugar, salt and pepper to taste and simmer gently until the fish is cooked.
Tip out onto a dish, remove the lemon grass and serve.

This recipe has been adapted from a recipe by Rosemary Brissenden in her book, South East Asian Food.