Indonesian-Style Fish with Tamarind-Turmeric Sauce

Serves 4

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.

Ingredients: 
  • 1 tablespoon expeller-pressed 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-ounce) can bamboo shoots, drained
  • 4 (6-ounce) fillets red snapper, grouper, rockfish or barramundi, skin on
  • 1/3 cup fresh basil leaves, thinly sliced
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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.

Carefully transfer mixture to a blender and pulse until just chopped. Return 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 carbohydrate (2g dietary fiber, 2g sugar), 36g protein
Special Diets: 

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. See our Terms of Service.

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