• Wash the fish fillets, dry them and spread a thin layer of tamarind syrup on both sides. Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the lettuce leaves and place on the serving plates.
• Heat the sunflower oil in a pan and fry the prepared ingredients together with the pepper paste until golden brown. Stir in the pepper and nutmeg. Add the fish fillets and fry for 3 minutes on each side. Mix the tamarind syrup with the orange juice, soy sauce, pepper and nutmeg and pour over the fillets.
• Let it simmer for 5 minutes with the lid on. Taste the sauce with salt and pepper. Place the fillets with the sauce on a serving plate and serve with boiled rice.

Annotation:

• Tamarind syrup is available for purchase, if available. At over 600 ml, the quantities exceed five times the annual consumption of a family of four who do not cook Chinese every day. Tamarind can be bought en bloc in the Asian shop (with grains, natural) from 100g. For this recipe you need 15 g, which you cut into thin slices from the block. Mix with 5 tablespoons of orange juice and simmer for 5 minutes while stirring. Strain and pass through the sieve. This results in 2 - 3 tablespoons of aromatic tamarind syrup.

Attachment:

• Red pepper paste "Shandong" see: Red pepper paste "Shandong"