Broiled Red Snapper With Tamarind Sauce

READY IN: 45mins
Top Review by mianbao

This like taking a trip to...I don't really know where, Thailand, or Indonesia? My husband and I both enjoyed this excellent sauce over pan-fried red snapper. I had tamarind paste, rather than pulp, which I believe is a lot more concentrated, so I used only 2 teaspoons, and didn't need to strain it. I stuck to the recipe as to the other ingredients and amounts, using some red chilli in mine, but leaving my husband's without. Thank you for a lovely recipe.

Ingredients Nutrition


  1. In a small bowl combine water and tamarind and let stand for 10 minutes.
  2. Strain this using a strainer and squeeze the tamarind gently to remove as much juice as possible.
  3. To this tamarind water add the shallots, garlic cilantro stems, fish sauce, sugar and salt.
  4. Simmer this sauce stirring occasionally until slightly thickened (about 2 minutes). Keep warm.
  5. Preheat broiler.
  6. Lightly brush a small rack of a broiler pan with oil and arrange the snapper fillets skin side down.
  7. Season fillets with salt and broil 4 to f inches from the heat until just cooked through (about 7-8 minutes).
  8. While fish is broiling, thinly slice the scallions and chillies.
  9. Stir the whole basil leaves into sauce just before serving.
  10. Serve the fish with sauce over it and garnish with scallions and chillies and basil leaves.

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