Fish in Tamarind Sauce

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Fish in tamarind sauce is a dish I always cook when we bought big sized fish. There are many versions of it. This recipe is the one that I have learned from various recipes and made some adjustments to suit my family taste. 

The strength of the dish is the taste of herbs and balanced combination of sweet, salty and sour taste. Combined with deep fried fish with crispy edges, it produces a delicious taste. I like to garnish it with cilantro stem and leaves as it added fresh herb taste to the dish. 

We eat this fish in tamarind sauce with rice. Usually when I cook this, I don't cook other additional dish. The type of fish used to cook this fish in tamarind sauce depends, usually sea bass and grouper are used. In this recipe I used two torpedo scads. 

Ready in 1 hour

Ingredients

Meat
1 kilogram fish of choice
Marinade
1 inch ginger
3 cloves garlic 
1 teaspoon salt
Some of the ingredients. 

Tamarind sauce
  • 7 cloves garlic
  • 4 shallots
  • 1 onion
  • 1/2 tomato
  • 14 bird eye chilies
  • 5 to 7 stalks of lemongrass
  • 1 inch ginger
  • 2 tablespoon sugar
  • 1 teaspoon fish sauce
  • 2 cups tamarind juice from 1 1/2 tablespoon of tamarind paste
  • Salt to taste

Some of the ingredients, minced but coarsely, sliced and bruised. 

Others
  • Some all purpose flour
  • 2 to 3 cups of cooking oil
  • 2 stalks of cilantro for garnish

Fried Torpedo Scad


Methods

  • Make a fine paste of marinade ingredients and marinate the fish for at least 30 minutes.
  • Meanwhile, mince garlic and shallots. Bruise the lemongrass and garlic. Slice bird eye chilies. Cut onion into wedges. Dice the tomato. Set them aside.
  • Coat the marinated fish with flour. 
  • Heat cooking oil in a large pan and deep fry the fish until golden and crispy at the outside. 
  • When the fish is cooked, put it into the serving plate. 
  • Take out the used cooking oil until 1/2 cup remained. 
  • Saute the garlic and ginger in the pan. When both became golden, add in shallots. 
  • When the shallots became golden and aromatic, add in tamarind juice and lemongrass.
  • Wait until the sauce boils and add in the bird eye chilies. Add in sugar, salt and fish sauce.
  • Then add in onion and tomato. When the onion became half  tender turn off the heat. 
  • Pour the sauce onto the fried fish and garnish with chopped cilantro.







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