Fried Fillets in Tamarind Sauce

Wash the fish, trim if necessary and dry thoroughly. In a wok, heat the oil on a high setting and briefly fry the fillets, one at a time, on both sides until golden. Drain on paper towels. Pour off all but 2 tablespoons of the oil remaining in the wok and reheat over medium heat. Fry the garlic until light brown, stirring, and add the soy sauce, palm sugar, fish sauce and tamarind liquid. Cook