Ingredients

• 1kg tusk fillets
• 4 cloves of garlic (finely chopped)
• 3 tbsp teriyaki sauce
• 2 tbsp fish sauce
• 30g dried tamarind
• 115ml boiling water
• 2 tsp chopped ginger
• 1 tbsp brown sugar
• 2 tbsp oil for frying

Method

1. Place the tamarind in a bowl and add the boiling water, then leave to infuse for 5 minutes.
2. Heat a frying pan over a medium heat.
3. Once the tamarind has infused, remove the tamarind flesh and seeds.
4. Fry the garlic in oil for approximately 2 minutes, making sure it doesn’t brown.
5. In a small pan, add the teriyaki sauce, sugar, fish sauce, tamarind liquid and ginger and boil for a few minutes to thicken slightly.
6. Pan-fry the tusk fillets for 2-3 minutes on each side.
7. Plate the fish.
8. Pour over the sauce and serve.

Recipe by Fish Box.