Rub fish with salt and pepper. Let stand for 20 minutes. Mix garlic, jalapenos, shallots, galangal and cilantro. Blend well. Dredge fish in cornstarch and saute until browned on both sides, about 8 minutes per side. Remove from heat and keep warm. Add garlic mixture to the pan. Saute for 3 minutes. Season with fish sauce, palm sugar and tamarind juice. Simmer for 3 minutes. Stir in basil. Simmer for 2 minutes and pour over the fish. Serve with rice.
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