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1
Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium-high heat.
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2
A minute later, add the fish (in batches if necessary) and brown quickly on both sides, sprinkling with salt and pepper as it cooks, for a total of about 4 minutes.
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3
Turn the heat to low and transfer the fish to a plate.
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4
Add the lemongrass, minced garlic, ginger, and chile to the skillet and cook, stirring frequently, until the garlic begins to brown, 3 to 5 minutes.
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5
Add the tamarind mixture and nam pla and bring to a boil; adjust the heat so the mixture simmers steadily.
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6
Return the swordfish to the pan and cover.
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7
Meanwhile, put the remaining 1/2 cup oil in a small saucepan over medium heat.
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8
Add the sliced garlic and cook, stirring once in a while, until it is brown and crisp, about 5 minutes; do not let it burn.
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9
Remove with a slotted spoon and drain on a paper towel (you can reuse the oil if you like).
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10
The fish is done when a thin-bladed knife inserted into its thickest part meets little resistance.
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11
Transfer it to a plate.
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12
The sauce should be syrupy; if it is not, reduce it over high heat, stirring constantly, for a couple of minutes.
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13
(If it is too dry, add a little water and stir to incorporate.)
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14
Pour the sauce over the fish and garnish with the fried garlic and the cilantro.
