MIX CORNSTARCH WITH THE SALT AND PEPPER AND DREDGE FISH FILLETS IN IT.
HEAT LARGE SKILLET AND ADD OIL. COOK FILLETS IN OIL ABOUT 2 TO 3 MINUTES PER SIDE OR UNTIL GOLDEN BROWN. REMOVE FROM PAN AND SET ASIDE ON PAPER TOWELING TO ABSORB EXCESS OIL. LEAVE ABOUT 2 TABLESPOONS OF OIL IN THE SKILLET.
ADD THE GARLIC, ONION AND GINGER AND STIR-FRY FOR A FEW SECONDS BEING CAREFUL TO NOT BURN IT. ADD THE RED CURRY PASTE AND SAUTÉ FOR 1 MINUTE OR IT BECOMES FRAGRANT. ADD THE TAMARIND, FISH SAUCE, SOY SAUCE, AND SUGAR. COOK FOR 1 MINUTE STIR-FRYING.
STIR IN THE GREEN ONIONS AND GINGER. REDUCE HEAT AND SIMMER FOR 2 TO 3 MINUTES. POUR HOT SAUCE OVER THE FISH
GARNISH WITH CILANTRO AND TOMATOES IF YOU HAVE SOME..