FISH WITH TAMARIND SAUCE
Fresh snapper is paired with a delectable sweet-sour sauce and a lively parsley salad in this speedy supper inspired by the Saudi Arabian dish samak bil sabbar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Place tamarind in a medium bowl and cover with hot water. Let soak for 15 minutes; mash tamarind. Strain through a sieve, pressing on solids and scraping the bottom of the sieve to remove pulp. Discard the seeds and set strained liquid aside.
- Heat oil in a large saute pan over medium-high. Add onion and garlic and cook, stirring often, until golden, 5 to 8 minutes. Stir in tomato, sugar, coriander, cumin, cinnamon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and reserved tamarind liquid. Simmer for 20 minutes, stirring occasionally, until sauce is thickened. Add more water if sauce becomes too dry. Stir in 1 tablespoon butter and season with salt and pepper; keep sauce warm.
- Season fish with salt and pepper. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Sear fish skin-side down, turning once, until cooked through, 2 to 3 minutes per side. Spoon sauce over fish and serve with parsley salad.
IKAN SAMBAL - FISH WITH SPICY TAMARIND SAUCE (BRUNEI)
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
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
SHRIMP IN SPICY TAMARIND SAUCE
Steps:
- To make the flavoring sauce, in a small bowl, combine the sugar, tamarind liquid, fish sauce, and chile sauce and stir to dissolve the sugar. Because tamarind liquid varies, taste the sauce and adjust the flavors, if necessary. Add extra sugar to reduce tartness, fish sauce for more savory depth, chile sauce for extra heat, or water to dilute.
- Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under lots of cold water and press gently to drain well.
- In a wok or large skillet, heat the oil over high heat until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, or until fragrant. Add the shrimp and stir-fry for about 1 minute, or until they have turned pinkish orange and are half cooked. They will release juice and look shiny.
- Give the flavoring sauce a stir, pour it over the shrimp, and stir to coat the shrimp. Let the sauce come to a vigorous boil, stirring occasionally to keep the elements moving. The sauce will reduce to a thickish consistency in 2 to 3 minutes.
- Transfer the shrimp and sauce to a deep plate or shallow bowl. Garnish with the cilantro and serve immediately.
- Refreshing Peeled Shrimp
- Most shrimp sold in the United States are frozen, so whenever I use peeled raw shrimp in a recipe, I like to return a bit of the sea to them. I do this by tossing the shrimp with a liberal amount of salt, and then immediately rinsing them under cold running water. This simple step gives the shrimp a fresher flavor.
TAMARIND SAUCE FISH CURRY
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
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
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