Crispy Skinned Fish with Tamarind and Tomatoes
Photography Aaron McLean.
Crispy fish served with tamarind, tomatoes, and rice.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets, skin on if possible
vegetable oil
sea salt and freshly ground pepper
Sauce
2 tablespoons vegetable oil
2 shallots, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
½ teaspoon ground turmeric
½ teaspoon ground cumin
1 tablespoon lime juice
2 tablespoons soy sauce
2 tablespoons tamarind concentrate
1 tablespoon grated palm sugar
3 medium vine tomatoes, roughly chopped
To serve
small handful Thai basil or coriander
hot cooked rice
METHOD
Sauce: Heat the oil in a sauté pan and cook the shallots, garlic and ginger for 2 minutes. Stir in the turmeric and cumin then the lime juice, soy, tamarind and sugar. Cook for 2 minutes, add the tomatoes and cook until the tomatoes have just started to soften but are still holding their shape.
Fish: Slash the skin of the fish 3-4 times and season both sides. Heat a sauté pan with a little oil over a medium-hot heat and cook the fish, skin side down for 3-4 minutes until crisp and golden. Turn over and cook for another 1-2 minutes depending on the thickness of the fish.
To serve: Place the fish on plates and spoon over the sauce. Garnish with herbs and serve with hot cooked rice.
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