Best Fish With Tamarind Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF



Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce and Coconut-Cilantro Rice Pilaf image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 28

1/4 cup canola oil, plus more for deep frying
8 cloves garlic, slivered
1/2 cup thinly sliced shallots
1/4 cup grated fresh ginger
1/4 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup tamarind paste
2 tablespoons fish sauce
2 tablespoons sambal oelek (hot Asian chili sauce)
One 2-pound whole snapper, cleaned and scaled
1/2 cup cornstarch
1/2 cup rice flour
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper
1/2 lime, juiced
2 fresno chilies, finely sliced, for garnish
2 scallions, cut on the bias, for garnish
Coconut-Cilantro Rice Pilaf, recipe follows
2 1/2 cups Thai jasmine rice
1 tablespoon canola oil
2 tablespoons grated fresh ginger
1/2 teaspoon chili flakes
One 13.5-ounce can light coconut milk
2 teaspoons kosher salt
1 teaspoon sugar
1/3 cup chopped fresh cilantro

Steps:

  • Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
  • Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
  • Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
  • Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
  • Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
  • Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
  • Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
  • Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings

IKAN SAMBAL - FISH WITH SPICY TAMARIND SAUCE (BRUNEI)



Ikan Sambal - Fish With Spicy Tamarind Sauce (Brunei) image

This recipe was featured on week 39 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Brunei is my 39th stop. This recipe originally appeared in "Southeast Asian Cooking" by Barbara Hansen. The original version includes 1/2 tsp of shrimp paste in the sauce, which I left out here because I thought it tasted awful. Use it only if you are familiar with and like the taste of shrimp paste.

Provided by GiddyUpGo

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean white fish
1 teaspoon turmeric
1/4 teaspoon salt
3 tablespoons oil
1 thin slice onion, separated into rings
8 shallots
2 large garlic cloves
1 small fresh red chili pepper
1 tablespoon oil
2 tablespoons tamarind paste
1/2 cup warm water
1 1/2 teaspoons sugar
1/2 teaspoon salt

Steps:

  • Rub the fish fillets with salt and turmeric, then cut them into pieces (for large fillets you would want about four pieces each; just two for smaller fillets). Cover and refrigerate.
  • Place the shallots, garlic and chile in a food processor and pulse until you get a thick paste.
  • Heat 1 tbsp oil in a small saucepan. Add the shallot mixture and saute for about three minutes.
  • In a small bowl, mix the tamarind paste with the warm water and add to the shallots with the sugar and salt. Reduce heat and simmer for five minutes or until the sauce is pretty thick.
  • Meanwhile, heat 3 tbsp oil in a large frying pan and fry the fish on both sides, working in batches if you need to, until it flakes easily with a fork. Transfer the fish to a warm platter and spoon the sauce over. Garnish with the onion rings.

Nutrition Facts : Calories 184.2, Fat 13.8, SaturatedFat 1.8, Sodium 445.4, Carbohydrate 15.2, Fiber 1, Sugar 5.5, Protein 1.8

TAMARIND SAUCE FISH CURRY



Tamarind Sauce Fish Curry image

Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra.

Provided by Sushama

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 6

Number Of Ingredients 15

2 pounds white carp, cut into large chunks
1 tablespoon vegetable oil
1 tablespoon red chile powder
1 tablespoon ground turmeric
1 ½ teaspoons salt
¼ cup tamarind pulp
1 cup warm water
¼ cup oil
½ teaspoon cumin seeds
1 large onion, minced
1 ½ tablespoons garlic paste
2 tablespoons red chile powder
2 tablespoons ground coriander
1 pinch salt to taste
1 tablespoon chopped fresh coriander (cilantro), or to taste

Steps:

  • Place fish in a bowl; add 1 tablespoon vegetable oil, 1 tablespoon chile powder, turmeric, and 1 1/2 teaspoons salt and allow to marinate for about 10 minutes.
  • Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
  • Heat 1/4 cup oil in a skillet over medium heat; add cumin seeds and stir. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes. Add carp, cover the skillet, and cook for 5 minutes.
  • Mix tamarind juice into fish mixture; bring to a boil. Turn carp pieces; add 2 tablespoons red chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with coriander leaves.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 12.5 g, Cholesterol 99.3 mg, Fat 21.1 g, Fiber 3.5 g, Protein 28.4 g, SaturatedFat 3.6 g, Sodium 855.6 mg, Sugar 1.4 g

Related Topics