Crisped Fish Fillet with Tamarind and Garlic Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-fried fish fillets with a tangy tamarind and garlic sauce that balances savory and sour notes, perfect for an easy Filipino seafood dish. This Filipino-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets (tilapia or bangus), salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Filipino cuisine 280 cal/serving

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Ingredients

4 fillets (about 6 oz each) white fish fillets (tilapia or bangus)
1 tsp salt
1/2 tsp black pepper
1/2 cup, for dusting all-purpose flour
3 tbsp vegetable oil
6, minced garlic cloves
2 tbsp tamarind paste
1 cup water
1 tbsp brown sugar
1 tbsp fish sauce
2 stalks, sliced thin for garnish green onions

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Instructions

Step 1: Pat dry 4 white fish fillets and season evenly with 1 tsp salt and 1/2 tsp black pepper. Lightly dust both sides with 1/2 cup all-purpose flour, shaking off excess.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Fry the fish fillets for 3-4 minutes on each side until golden brown and crisp. Remove and set aside on paper towels.
Step 3: In the same skillet, reduce heat to medium and add 6 minced garlic cloves. Sauté for 1 minute until fragrant but not browned.
Step 4: Stir in 2 tbsp tamarind paste, 1 cup water, 1 tbsp brown sugar, and 1 tbsp fish sauce. Simmer for 5 minutes until the sauce thickens slightly and becomes tangy.
Step 5: Return the fish fillets to the pan and spoon the sauce over them to coat.
Step 6: Garnish with 2 sliced green onions and serve immediately with steamed rice.