Indonesian-style Fish With Tamarind-turmeric Sauce Recipe

No Photo

Have you made this?

 Share your own photo!

Indonesian-Style Fish with Tamarind-Turmeric Sauce

Vickie Parks


The tamarind and turmeric add a warm, tangy flavor to this dish, and the coconut milk adds a rich depth to the sauce. I hope you enjoy it. Tamarind paste can be found in most Asian markets, or you should be able to find it in the Asian aisle of larger chain-type grocery stores.

☆☆☆☆☆ 0 votes
10 Min
30 Min


1 Tbsp
canola oil
1 medium
yellow onion, coarsely chopped
2 clove
garlic, minced
1 tsp
fine sea salt
1 tsp
ground turmeric
1/4 tsp
crushed red pepper flakes
4 tsp
tamarind paste
1 c
hot water
1/2 c
coconut milk
8 oz
can bamboo shoots, drained
fish fillets, each about 6-ounces (red snapper, grouper, rockfish, or barramundi (skin-on) are good choices)
1/3 c
fresh basil leaves, thinly sliced (for garnish)


1In 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 red pepper flakes and cook, stirring, 30 seconds. Carefully transfer turmeric mixture to a blender and pulse until just chopped.
2Meanwhile, dissolve tamarind paste in 1 cup hot water. Strain out and discard any seeds or stems. Add strained liquid to the skillet.
3Add pulsed turmeric mixture to the skillet. Stir in coconut milk and bamboo shoots and bring to a boil. Add fish fillets to skillet, skin side down, and spoon sauce over fillets. Reduce heat to medium-low, cover, and simmer 15 minutes or until fish is opaque throughout.
4Garnish with basil, and serve immediately.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian
Dietary Needs: Low Fat, Dairy Free, Low Carb