Lemongrass Tamarind Fish with Chili-Lime Drizzle

Instructions

1. 1

   Prepare the marinade: Finely chop the white part of the lemongrass stalks, garlic, and ginger. Remove seeds from green chilies and finely chop them.

   ~10 min
2. 2

   In a large bowl, combine the chopped lemongrass, garlic, ginger, green chilies, 1/4 cup of lime juice, tamarind paste, fish sauce, and brown sugar. Whisk until well combined.

   ~5 min
3. 3

   Add the fish fillets to the marinade, ensuring they are evenly coated. Let marinate for at least 30 minutes, or up to 1 hour in the refrigerator.

   ~30 min
4. 4

   While the fish is marinating, prepare the chili-lime drizzle: In a small bowl, whisk together the remaining 1/4 cup of lime juice with the optional red chili flakes.

   ~2 min
5. 5

   Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat.

   ~3 min
6. 6

   Remove the fish from the marinade, letting excess drip off. Sear the fish fillets for 3-5 minutes per side, depending on thickness, until cooked through and lightly golden.

   ~10 min
7. 7

   Transfer the cooked fish to serving plates.

   ~1 min
8. 8

   Drizzle the chili-lime mixture generously over the fish. Garnish with fresh chopped cilantro.

   ~2 min