| Prep: 30 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 3g | 12g |
| sugars | fibre | protein | salt |
| 6g | 3g | 30g | 1.25g |
Why I Love Singaporean Spicy Tamarind Fish
There’s a certain magic that comes to life whenever I come across a recipe such as the Spicy Tamarind Fish that captures a world outside my Tex-Mex kitchen. The intermingling of flavors, the richness of history, and the challenge of mastering unfamiliar techniques never fail to thrill me. Just as my dishes are a vibrant representation of Tex-Mex flavors, I also enjoy exploring different cuisines that take me on a culinary adventure; and the Spicy Tamarind Fish recipe is no exception.
An Ocean Away from Texas
This aromatic, spicy, and tangy fish dish is a delightful treat from the multicultural cooking pot of Singapore, a country known for its diverse and delectable cuisine. Here, the robust flavor of Red Snapper fillets is beautifully elevated by the tanginess of tamarind paste and spiced by fiery red chili peppers. It’s meals like this that makes me realize how food, even when it’s an ocean away from my roots, can still feel like coming home.{% include ‘parts/single/image.html’ with id=’Spicy-Tamarind-Fish’ url=’https://yourgourmetguru.com/wp-content/uploads/Spicy-Tamarind-Fish.png’ %}
Infused with Inspiration
The Spicy Tamarind Fish recipe, a favorite of renowned celebrity chef Rick Stein, is something that reminds me of the rich diversity of flavors beyond the Southern borders. Although not always directly inspired by a particular chef, their ingenuity does fuel my love for culinary exploration and ultimate dream of marrying different flavors to create something extraordinary.
This particular dish shares a flavor profile with classic Pan-Asian recipes and can be ideally paired with simple jasmine rice or a warm, crusty baguette to balance out the heavily seasoned fish. I often serve it with a side of stir-fried bok choy or a refreshingly crisp Asian slaw. Not only does it make for a well-rounded meal, but it also pays homage to the recipe’s roots.
As a proud Texan with a deep love for world cuisines, each dish I prepare in my kitchen becomes a learning experience, a culinary adventure full of passion and discovery, a true testament to the transformative power of food. I’m thrilled to share this love with the devoted cooks and food enthusiasts of Your Gourmet Guru, and it’s my hope that each recipe you follow, including this spicy tamarind fish recipe, brings you equal parts joy and wonder.
What You’ll Need
- 6 pieces of red snapper fillets, each about 6 ounces
- 1 tablespoon of turmeric powder
- 1 tablespoon of salt
- 1 cup of vegetable oil for frying
- 2 tablespoons of tamarind paste
- 2 tablespoons of sugar
- 3 red chili peppers, seeds removed and finely chopped
- 1 large red onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 thumb-sized piece of ginger, peeled and finely chopped
- 3 stalks of lemongrass, thinly sliced
- 6 kaffir lime leaves, finely chopped
- 1 cup of water
- 2 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- Freshly chopped cilantro for garnish
Method
Step One
Begin by seasoning the red snapper fillets with turmeric powder and salt. Set them aside to marinate for about 15 minutes.
Step Two
Heat the vegetable oil in a large pan over medium heat. Once the oil is hot, fry the marinated fish until it becomes golden brown on both sides. Remove the fish from the pan and place them on a plate lined with paper towels to drain excess oil.
Step Three
In the same pan, sauté the finely chopped red chili peppers, red onion, garlic, and ginger until they become fragrant. Also add the thinly sliced lemongrass and finely chopped lime leaves. Continue stirring until all the ingredients are well combined.
Step Four
Prepare the sauce by mixing the tamarind paste, sugar, fish sauce, and soy sauce in a small bowl. Then add this mixture into the pan and stir well until everything is well combined.
Step Five
Gradually pour in the water and bring the mixture to a boil. Let it simmer until the sauce starts to thicken.
Step Six
Adjust the taste if necessary. If the sauce is too tangy, you can add more sugar. If it’s too sweet, add more tamarind paste. If it’s too salty, you can add more water.
Step Seven
Once the sauce is to your liking, add the fried fish into the pan and coat each piece with the sauce. Let it simmer for a few more minutes so the fish can absorb the flavors.
Step Eight
Finally, switch off the heat and transfer the spicy tamarind fish to a serving dish. Sprinkle freshly chopped cilantro on top for garnish before serving.
