Ingredients 2 lbs. grilled striped bass salt and pepper 1 tbsp. tamarind paste 1 rbsp. vegetable oil 3 to 4 garlic cloves, minced 1 large shallot, sliced ½ ea. red onion, thin sliced ½ cup mint leaf 1 to 2 tsp. Thai chili powder 4 tbsp. fresh lime juice 4 tbsp. fish sauce 1-2 tbsp. palm sugar or granulated sugar 3 to 4 green onion, chopped 2 tbsp. roasted rice powder Boston lettuce

Method
Season fish inside and out. Bake at 350 until cooked through or Grill until cooked through.Flake fish meat off the bone into a bowl.

Add tamarind paste to fish meat and let stand for 15 minutes.

Heat a small pan to medium an add oil. Sauté garlic and shallot until translucent.

Add the fish to the pan, stir-fry until for 30 seconds. Add fish sauce, lime, palm sugar, and chili powder. Cook for an additional 30 seconds.

Add mint, onion, and roasted rice powder. Cook until mint is wilted.

Serve by spooning 3 to 4 tablespoons onto a small lettuce leaf.