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Quorn Vegan Breaded Fillet with Chili Tamarind Coulis

Prepare for a burst of flavour in your mouth with each bite of this dish! A marriage of flavours from the spice and tanginess that blends well with our Quorn Vegan Breaded Fillet. You can even make extra servings of the sauce as dipping sauces!

Serves 4

45 mins

A Little Effort


frozen quorn vegan breaded fillets

Made with Quorn Vegan Breaded Fillet

Source of Protein

High in Fibre

Low in Saturated Fat


  • 4pcs Quorn Vegan Breaded Fillet
  • 200g red capsicum – deseeded and roughly chopped
  • 100g red chili – deseeded and roughly chopped
  • 30g red chili padi – stems removed
  • 50g shallots
  • 50g garlic
  • 5g coriander root – cleaned and roughly chopped
  • 100g tamarind paste
  • 200ml water
  • 40g palm or white sugar
  • 60ml light soy sauce
  • 60ml vegetable oil
  • Coriander leaves – for garnish
  • Black sesame seeds – for garnish
  • Red chili padi – sliced for garnish


  1. To prepare the Chili tamarind coulis, blend red capsicum, red chili, chili padi, red onion, garlic and coriander root in food processor till smooth and set aside.
  2. In a separate bowl, mix tamarind paste and water together until dissolved. Sieve the mixture to remove fibres, capturing the juice in a separate bowl. Set aside.
  3. Heat up wok over medium heat with oil, add blended chili paste and stir fry for about 8 – 10 minutes or until the oil starts to separate from the chili paste
  4. Pour in 100ml of tamarind juice and stir to mix well.
  5. Add sugar and light soy sauce to the mixture and stir for about 5 minutes till the sauce thickens.
  6. Air fry Quorn Vegan Breaded Fillet at 190°c for 8 minutes or fry in oil for 1 minute until golden brown.
  7. To serve, ladle chili tamarind coulis in the centre of a plate and top it with sliced Quorn Vegan Breaded Fillet. Garnish with black sesame seeds, coriander leaves and red chili padi.

Recipe Inspiration

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