How to Make It
In a blender, puree the cilantro, olive oil, vinegar, mustard and honey. Season with salt and pepper. In a mini processor, finely grind the peanuts. Heat 1 tablespoon of the peanut oil in a saucepan. Add the shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the pork and cook over moderately high heat, breaking up the meat, until browned, 4 minutes.
Add the sugar, miso, tamarind, ground peanuts and 1/2 cup of water to the pork. Simmer over moderately low heat until thickened, 2 minutes. Season with salt and pepper; stir in the lime juice and keep warm.
In a nonstick skillet, heat the remaining 2 tablespoons of peanut oil. Season the fish with salt and pepper; cook over moderately high heat until browned and just cooked through, 4 minutes per side. Spoon the pork ragù onto plates and top with the fish. Drizzle with the cilantro sauce and serve.