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indonesian-style fish with tamarind-turmeric sauce

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

The tamarind and turmeric add a warm, tangy flavor to this dish, and the coconut milk adds a rich depth to the sauce. I hope you enjoy it. Tamarind paste can be found in most Asian markets, or you should be able to find it in the Asian aisle of larger chain-type grocery stores.

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Saute

Ingredients For indonesian-style fish with tamarind-turmeric sauce

  • 1 Tbsp
    canola oil
  • 1 md
    yellow onion, coarsely chopped
  • 2 clove
    garlic, minced
  • 1 tsp
    fine sea salt
  • 1 tsp
    ground turmeric
  • 1/4 tsp
    crushed red pepper flakes
  • 4 tsp
    tamarind paste
  • 1 c
    hot water
  • 1/2 c
    coconut milk
  • 8 oz
    can bamboo shoots, drained
  • 4
    fish fillets, each about 6-ounces (red snapper, grouper, rockfish, or barramundi (skin-on) are good choices)
  • 1/3 c
    fresh basil leaves, thinly sliced (for garnish)

How To Make indonesian-style fish with tamarind-turmeric sauce

  • 1
    In a large skillet or wok, heat oil over medium heat. Add onion, garlic and salt; cook until very tender, 6 to 7 minutes. Stir in turmeric and red pepper flakes and cook, stirring, 30 seconds. Carefully transfer turmeric mixture to a blender and pulse until just chopped.
  • 2
    Meanwhile, dissolve tamarind paste in 1 cup hot water. Strain out and discard any seeds or stems. Add strained liquid to the skillet.
  • 3
    Add pulsed turmeric mixture to the skillet. Stir in coconut milk and bamboo shoots and bring to a boil. Add fish fillets to skillet, skin side down, and spoon sauce over fillets. Reduce heat to medium-low, cover, and simmer 15 minutes or until fish is opaque throughout.
  • 4
    Garnish with basil, and serve immediately.
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