This was a tangy, sweet, salty, fiery dish that tasted so authentically southeast Asian, that we couldn't decide if we were home or not. I have many cookbooks that feature Thai and Vietnamese flavors, and I made this up using a combination of three recipes. I think I'll have to play around more like this!
1 whole tilapia
2 tbsp canola oil
3 tbsp red onion
2 garlic cloves
1 inch piece of ginger root
1 ounce tamarind pulp soaked in 2 tbsp hot water
1 tsp palm sugar
1 tbsp fish sauce
2 tbsp soy sauce
juice of 1/2 lime
couple sprigs cilantro

Preheat oven to 350ºF. Clean and pat dry fish. Set aside. In a med skillet heat oil until water sizzles. pan fry fish for 2 min. each side. Meanwhile,Combine onion, garlic, ginger, tamarind,sugar fish sauce, soy sauce, lime and cilantro in a food processor, and pulse until a coarse paste. Remove fish from skillet and place in an oven proof dish. Bake at 350ºF for 20 min. Sprinkle with sesame seeds and cilantro.

Clara C Fiori di Prosecco extra dry
Prosecco is a sparkling Italian wine made from the homonym grape in the Veneto region. Fiori di Prosecco, meaning the best of the Prosecco grapes, is crafted by Clara Carpenè, the great-grand daughter of the man who first made this wine. Its sweetness level is "extra dry"(a bit sweeter then the "brut" version), therefore the additional residual sugar, along with the bubbles, will help carrying the spiciness of the food.
Tasting notes:
Straw color with fine bubbles. Aroma of  flowers. Light bodied with stone fruit and lemon on the palate. Live and crisp with a touch of sweetness, this "extra dry" Prosecco is wonderful as aperitif and will pair well with spicy Asian food and cakes (retail $12.99 - AVIN5147134983290).