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In a small bowl, combine fish sauce, lime juice, tamarind paste and palm sugar. Coat fish in cornstarch. Saute in oil for 4 minutes per side. Remove fish and keep warm. Add garlic and chiles to the pan. Saute for 20 seconds. Add fish sauce mixture, salt and pepper. Bring to a boil, pour over fish, sprinkle with cilantro and serve with rice.
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