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imported_admin
26-09-2006, 06:22 PM
This delicate tangy sauce is delicious with all white fillets especially those from reef fish. (Serves 4-6)

1kg tusk-fish fillets, skinned and boned
4 cloves garlic, sliced finely
3 tablespoons teriyaki sauce
1 tablespoon brown sugar
2 tablespoon fish sauce
1/2 cup tamarind liquid (See note)
2 teaspoons chopped ginger
Oil for frying
Sliced shallots and red chillies

* Fry garlic in a little oil, till softened.
* Add teriyaki, sugar, fish sauce, tamarind liquid and ginger.
* Boil sauce for a few minutes to thicken slightly.
* Steam or pan-fry fillets
* Drizzle fish with sauce and garnish with sliced shallots and chillies.
* Serve with steamed jasmine rice and grilled pineapple.

NOTE: Tamarind is a bitter, tropical fruit. It's fresh seeds are dried and sold in small blocks. To make tamarind liquid, infuse about 30gr of dried fruit in 1/2 cup of boiling water for 5 minutes. Press liquid from fruit and discard flesh and seeds. Tamarind is sold in Asian food stores.