MEMBER RECIPE
Stripe Bass with Tamarind Glaze Recipe
By irene wong
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.
INGREDIENTS
- 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
INSTRUCTIONS
- Wash and pat dry the fillet, (can be steam, grill, or bake)
- Heat the oil in a wok or a pan fry the fillet til the meat turns lightly brown and set aside.
- In a separate bowl, mix cornstarch and vegetable stock and set aside.
- Heat 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.
- *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.
Member recipes are not tested by the CHOW food team.
