Tamarind And Lime Fish

• 4.5 oz jasmine rice, rinsed
• 4 (5 oz) fish fillets (such as snapper or cod)
• 1 None lime, thinly sliced
• None None FOR THE LIME DRESSING
• 2 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 tsp brown sugar
• 1 None red bird's eye chili, finely chopped
• 2 None spring onions, shredded, to serve

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and cook, covered, over low heat for 10 mins. Remove from heat and let stand, covered, for 10 mins. Fluff rice with a fork.
2. Meanwhile, arrange fish in a single layer in a large steamer lined with parchment paper. Top with sliced lime. Place steamer over a large saucepan of simmering water and steam for 8 mins, or until fish is cooked to your liking.
3. To make the lime dressing, combine tamarind paste, fish sauce, lime juice, brown sugar, chili and 2 tbsp water in a small saucepan. Bring to a boil. Boil for 2 mins, or until thickened slightly.
4. Divide rice between serving plates. Top with fish, spring onions and dressing.

jasmine rice, fish, lime, lime dressing, tamarind, fish sauce, lime juice, brown sugar, red bird, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/35676 (may not work)