Tamarind And Lime Fish - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Divide rice between serving plates. Top with fish, spring onions and dressing.