Indonesian-Style Fish with Tamarind-Turmeric Sauce

Indonesian-style Fish With Tamarind-turmeric Sauce Recipe

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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.

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10 Min
30 Min


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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)

How to Make Indonesian-Style Fish with Tamarind-Turmeric Sauce


  • 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.

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About Indonesian-Style Fish with Tamarind-Turmeric Sauce

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

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