SWEETLIP FILLETS WITH TAMARIND
This is a nice delicate sauce with a bit of tang to go with any nice white fish fillets. Very quick to do and healthy too.
Provided by Latchy
Categories Malaysian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Fry the garlic in a little oil till softened.
- Add the teriyaki, sugar, fish sauce, tamarind liquid and ginger and boil for a few minutes until slightly thickened.
- Steam the fish fillets for about 12 mins, or until cooked.
- Drizzle the sauce over the fish fillets and garnish with chili and green onion.
- Nice served with steamed rice and a Chinese green vegetable.
Nutrition Facts : Calories 297.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 137.5, Sodium 1419.8, Carbohydrate 7.2, Fiber 0.2, Sugar 5.4, Protein 58.6
PERSIAN TAMARIND FISH
In this complexly flavored and highly sophisticated dish from the cookbook author Louisa Shafia, tamarind, caramelized onion, ground almonds and barberries are made into a thick and tangy paste that gets spread over fish fillets before baking. Thinner fillets work better here than thick, center-cut pieces. You want more surface area on which to spread the herbal barberry mixture, which can be made a day ahead and stored in the fridge. If you can't find dried barberries, use dried cranberries instead.
Provided by Melissa Clark
Categories main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.
- Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.
- Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.
- Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.
- Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 604 milligrams, Sugar 9 grams, TransFat 0 grams
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