indonesian-style fish with tamarind-turmeric sauce

Name: Indonesian-Style Fish with Tamarind-Turmeric Sauce
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon(s) canola oil; 1 medium yellow onion, coarsely chopped; 2 clove(s) garlic, minced; 1 teaspoon(s) fine sea salt; 1 teaspoon(s) ground turmeric; 1/4 teaspoon(s) crushed red pepper flakes; 4 teaspoon(s) tamarind paste; 1 cup(s) hot water; 1/2 cup(s) coconut milk; 8 ounce(s) can bamboo shoots, drained; 4 - fish fillets, each about 6-ounces (red snapper, grouper, rockfish, or barramundi (skin-on) are good choices); 1/3 cup(s) fresh basil leaves, thinly sliced (for garnish)

4 Pinches

Vickie Parks

Renton, WA

Updated on Jan 22, 2016

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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prep time 10 Min

cook time 30 Min

method Saute

yield 4 serving(s)

Ingredients

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

How To Make indonesian-style fish with tamarind-turmeric sauce

Step 1

In 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.

Step 2

Meanwhile, dissolve tamarind paste in 1 cup hot water. Strain out and discard any seeds or stems. Add strained liquid to the skillet.
Step 3

Add 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.
Step 4

Garnish with basil, and serve immediately.
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