Crispy Skinned Fish with Tamarind and Tomatoes
Photography by Aaron McLean.
Crispy fish served with tamarind, tomatoes, and rice.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets, skin on if possible
vegetable oil
sea salt and freshly ground pepper
Sauce
2 tablespoons vegetable oil
2 shallots, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
½ teaspoon ground turmeric
½ teaspoon ground cumin
1 tablespoon lime juice
2 tablespoons soy sauce
2 tablespoons tamarind concentrate
1 tablespoon grated palm sugar
3 medium vine tomatoes, roughly chopped
To serve
small handful Thai basil or coriander
hot cooked rice
METHOD
Sauce: Heat the oil in a sauté pan and cook the shallots, garlic and ginger for 2 minutes. Stir in the turmeric and cumin then the lime juice, soy, tamarind and sugar. Cook for 2 minutes, add the tomatoes and cook until the tomatoes have just started to soften but are still holding their shape.
Fish: Slash the skin of the fish 3-4 times and season both sides. Heat a sauté pan with a little oil over a medium-hot heat and cook the fish, skin side down for 3-4 minutes until crisp and golden. Turn over and cook for another 1-2 minutes depending on the thickness of the fish.
To serve: Place the fish on plates and spoon over the sauce. Garnish with herbs and serve with hot cooked rice.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!