Indonesian-Style Fish with Tamarind-Turmeric Sauce
Serves 4
Time 25 min
Tamarind and turmeric give a warm, tangy flavor, and coconut milk adds richness to this vibrant sauce for fish. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
- 1 tablespoon canola oil
- 1 yellow onion, coarsely chopped
- 2 cloves garlic, minced
- 1 teaspoon fine sea salt
- 1 teaspoon ground turmeric
- 1/4 teaspoon crushed red chile flakes
- 4 teaspoons tamarind paste
- 1/2 cup coconut milk
- 1 (8.0-ounce) can bamboo shoots, drained
- 4 (6.0-ounce) fillets red snapper, grouper, rockfish or barramundi, skin on
- 1/3 cup fresh basil, thinly sliced
Method
In a large skillet or wok, heat oil over medium heat.
Add onion, garlic and salt; cook until very tender, 6 to 7 minutes.
Stir in turmeric and chile flakes and cook, stirring, 30 seconds.
Meanwhile, dissolve tamarind paste in 1 cup hot water. Strain out and discard any seeds or stems.
Add liquid to the skillet and stir to mix well.
Carefully transfer mixture to a blender and pulse until just chopped.
Return liquid to the skillet.
Add coconut milk and bamboo shoots and bring to a boil.
Add fish fillets, skin side down. Spoon sauce over fillets, reduce heat to medium-low, cover and simmer 15 minutes or until fish is opaque throughout.
Garnish with basil.
Nutritional Info:
Per serving: 290 calories (110 from fat), 12g total fat, 6g saturated fat, 65mg cholesterol, 700mg sodium, 8g carbohydrates (2g dietary fiber, 2g sugar), 36g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon canola oil
- 1 yellow onion, coarsely chopped
- 2 cloves garlic, minced
- 1 teaspoon fine sea salt
- 1 teaspoon ground turmeric
- 1/4 teaspoon crushed red chile flakes
- 4 teaspoons tamarind paste
- 1/2 cup coconut milk
- 1 (8.0-ounce) can bamboo shoots, drained
- 4 (6.0-ounce) fillets red snapper, grouper, rockfish or barramundi, skin on
- 1/3 cup fresh basil, thinly sliced