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Stripe Bass with Tamarind Glaze

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Serves: 6 Medium
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Ingredients (10)

  • 1/4 cup of vegetable oil for frying
  • 3 cloves of garlic, finely diced
  • 2 shallots, thinly sliced
  • l l/2 tablespoon of sugar
  • 1/2 tablespoon turmeric
  • l/2 cup of vegetable stock
  • 2 tablespoon of tamarind (diluted w/ 1 cup of water) *see note
  • 1/4 cup of vegetable oil for frying
  • 3 cloves of garlic, finely diced
  • 2 shallots, thinly sliced

During my culinary trip to Southeast Asia, scouting for new recipes, I was amazed to see how often and inventively tamarind was utilized. Whether by using its seeds or leaves, pods, or pulp, the citrus tart taste characteristic of the tamarind brings a special and distinctive note – a dash of sourness – to innumerable Asian dishes. Candies, chutneys, curries, sambals and sauces are often made with tamarind puree. A dollop of tamarind sauce will spike seafood dishes especially well.

Instructions

  1. 1Wash and pat dry the fillet, (can be steam, grill, or bake)
  2. 2Heat the oil in a wok or a pan fry the fillet til the meat turns lightly brown and set aside.
  3. 3In a separate bowl, mix cornstarch and vegetable stock and set aside.
  4. 4Heat 2 T of oil and brown garlic, shallots and ginger. Add tamarind juice and fish sauce. Bring it to a boil and add sugar, spicy paprika and cornstarch mixture to thicken.
  5. 5*Note for Tamarind Water : Made by soaking dried tamarind rind in cold water for 15-20 minutes or overnight, break it apart thoroughly then straining the liquid through a fine sieve.
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