Ingredients with Measurements:
- 4 fish fillets (any white fish)
- 1/2 cup tamarind paste
- 2 tbsp chilli flakes
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together tamarind paste, chilli flakes, honey, soy sauce, vegetable oil, salt, and pepper.
3. Place the fish fillets in a baking dish and pour the tamarind mixture over them.
4. Use a spoon or brush to spread the mixture evenly over the fish.
5. Bake the fish in the preheated oven for 15-20 minutes or until cooked through.
6. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 10g
Protein: 28g
Sodium: 400mg
Substitutions for ingredients:
- Tamarind paste: lemon juice or lime juice
- Chilli flakes: red pepper flakes or cayenne pepper
- Honey: maple syrup or agave nectar
- Soy sauce: tamari or coconut aminos
- Vegetable oil: olive oil or coconut oil
Variations:
- Use shrimp or scallops instead of fish fillets.
- Add chopped garlic and ginger to the tamarind mixture for extra flavor.
- Use fresh chillies instead of chilli flakes for a spicier dish.
- Add chopped vegetables such as bell peppers or onions to the baking dish for a one-pan meal.
Tips and tricks:
- Make sure the fish is fully coated with the tamarind mixture to ensure even flavor.
- Use a non-stick baking dish or line the dish with parchment paper to prevent sticking.
- Serve with steamed rice or noodles for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a bed of steamed rice or noodles and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a side salad
Troubleshooting advice:
- If the fish is overcooked, it may become dry and tough. Check the fish after 15 minutes of baking and adjust the cooking time accordingly.
- If the tamarind mixture is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Wash your hands and all surfaces and utensils that come into contact with raw fish to prevent cross-contamination.
Food history:
Tamarind is a fruit that is commonly used in Southeast Asian and Indian cuisine. It has a tangy and sour flavor and is often used in sauces and marinades.
Flavor profiles:
Tangy, spicy, sweet
Serving suggestions:
Serve hot with steamed rice or noodles.
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Region: Thai