Recipe

		Tamarind Tilapia Bites
		Serving Size - 10
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

2 large fillets of tilapia fish rinsed and patted dry with a paper towel

1/3 cup all-purpose flour

1/2 teaspoon salt

4 tablespoons vegetable or canola oil

1 tablespoon butter

SAUCE:

1 tablespoon vegetable oil

1 1/2 tablespoons butter

6 cloves garlic, finely minced

2 large shallots, finely diced

1/4 cup tamarind concentrate

1/2 cup Gula Jawa

1 1/2 tablespoon fish sauce

Fresh Thai basil leaves for garnish

Chop the tilapia fillets into small bite-sized chunks. Set aside. Mix the flour and salt thoroughly. Dredge the fish chunks into the flour mixture, coating all sides well. In a large, non-stick skillet, heat the oil and butter on medium high heat. Pan-fry the fish for 2 to 3 minutes on each side until golden brown. Unless you have a very large skillet, you will probably have to do this in 2 batches, so make sure to divide the amount of oil and butter proportionately. Rest the fish chunks on a plate lined with paper towel and set aside. In the same skillet, heat the remaining oil and butter on medium high heat. Sauté the garlic and shallots for 1 to 2 minutes until fragrant and translucent. Add the tamarind, Gula Jawa and fish sauce. Stir until dissolved and thoroughly mixed. Remove the tamarind glaze from the heat. Arrange the tilapia chunks on a serving platter or individual spoons. Drizzle the tamarind glaze over the fish. Place a basil leaf on each piece of fish over the glaze and serve immediately. Note: The glaze can be prepared 1 day ahead of time and stored at room temperature properly sealed in a container.