Teresa's Recipes
Spicy Tamarind Fish
Embark on a culinary journey to South East Asia with this Spicy Tamarind Fish. This dish features the bold and exotic flavors of tamarind, garlic, and red chili, combined with the delicate sweetness of brown sugar and the umami depth of fish sauce. The fish is marinated in this tantalizing mix, then pan-seared to a perfect caramelized finish. Topped off with a garnish of fresh coriander, this dish promises a mouthwatering explosion of flavors.
Ingredients
- A handful, roughly chopped Fresh coriander
- 1 teaspoon, freshly ground Black pepper
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1, finely chopped Red chili
- 2 cloves, minced Garlic
- 3 tablespoons Tamarind paste
- 4 (6 oz each) Fish fillets
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes (excluding marination time)
- Cook Time: 10 minutes
- Calories: 350
- Fat: 15g
- Carbs: 5g
- Protein: 40g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large bowl, combine the tamarind paste, minced garlic, finely chopped red chili, brown sugar, and fish sauce. Stir until well combined and the sugar has dissolved.
- Season the fish fillets on both sides with salt and freshly ground black pepper. Then, coat the fillets in the tamarind mixture. Ensure every piece is well coated and allow them to marinate for at least 15 minutes, or up to an hour for deeper flavor infusion.
- Heat the vegetable oil in a non-stick pan over medium heat. Once the oil is shimmering, add the fish fillets. Be careful not to overcrowd the pan. Cook the fillets for about 4-5 minutes on each side, until they are fully cooked through and the outside has a beautiful caramelized crust.
- Serve the fish hot, garnished with a generous sprinkle of fresh coriander. This dish pairs beautifully with a side of steamed jasmine rice or a cool cucumber salad. Enjoy your taste of South East Asia!