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.
- 1 1⁄2 tablespoons tamarind pulp
- 1⁄2 cup cold water
- 2 small shallots (thinly sliced)
- 3 garlic cloves (minced)
- 2 teaspoons finely chopped cilantro stems
- 1 tablespoon asian fish sauce
- 2 tablespoons whole Thai basil or 2 tablespoons regular basil
- 1 1⁄2 teaspoons sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vegetable oil
- 2 (6 ounce) red snapper fillets, with skin
- 2 scallions
- 1 -2 fresh red chile
Directions See How It's Made
- In a small bowl combine water and tamarind and let stand for 10 minutes.
- Strain this using a strainer and squeeze the tamarind gently to remove as much juice as possible.
- To this tamarind water add the shallots, garlic cilantro stems, fish sauce, sugar and salt.
- Simmer this sauce stirring occasionally until slightly thickened (about 2 minutes). Keep warm.
- Preheat broiler.
- Lightly brush a small rack of a broiler pan with oil and arrange the snapper fillets skin side down.
- Season fillets with salt and broil 4 to f inches from the heat until just cooked through (about 7-8 minutes).
- While fish is broiling, thinly slice the scallions and chillies.
- Stir the whole basil leaves into sauce just before serving.
- Serve the fish with sauce over it and garnish with scallions and chillies and basil leaves.