TAMARIND GULA FISH
2 pieces barramundi ( 150g)
1 tablespoon tamarind mixed with 50 to 100gm of water. (strain to get the juice)
1 tablespoon soy sauce
1 tablespoon Gula Melts Coconut Nectar
Heat the oil in a frying pan, pan fry the fish until the skin is crispy.
Remove fish from pan.
Heat the soy and Gula Melts Coconut Nectar until it bubbles then add the tamarind juice.
Pour over the fish
Serve with steamed Bok Choy