Seabass With Tamarind And Chilli

The citrus spice of the tamarind and chilli sauce is a brilliant accompaniment to fish. It’s an impressive, but easy dinner party recipe. Serve with steamed, glutinous rice for a main meal, or with coriander and cucumber salad for a light lunch.


Ingredients Serves: 2


Method

  1. Use a pestle and mortar to grind together the garlic, sambal oeleck and rock salt into a paste.
  2. Rub 1 tablespoon of vegetable oil over each fish, and put them under a hot grill for 4-5 minutes on each side.
  3. While the fish is cooking, heat the groundnut oil in a wok, and then cook the garlic and chilli paste for 1 minute. Crumble the palm sugar into the wok, and then add the fish sauce and tamarind concentrate. Bring up to a simmer, and slowly add the water to dilute.
  4. Serve the fish on a platter, and drizzle the sauce over them both.
© Speciality Cooking Supplies Limited 2020

Enjoying Mediterranean flavours with a spicy kick? Try these Perello Gordal Pitted Olives with Guindilla Chillies. 



2 comments

  • Hi Amanda, take a look at this article about how to use the dried tamarind blocks, if that’s what you have in the cupboard https://www.souschef.co.uk/blogs/the-bureau-of-taste/what-is-tamarind-water I hope it helps! Best wishes, Nicola

    Nicola - Sous Chef on

  • I have dried tamarind. How do I use it in recipes? How do I make it into concentrate/paste?

    Amanda Gregory on

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