Baked Tamarind Fish is a delicious and healthy dish that’s bursting with flavor. With its tangy tamarind sauce and aromatic bed of ginger and scallions, it’s a meal that everyone will enjoy. Plus, it’s easy to make!
Why Make This Recipe
This recipe is perfect for busy days when you want something quick and tasty. It only takes about 30 minutes from start to finish. It’s also great for family dinners on the weekend. Trust me, your family will ask for seconds!
How to Make Baked Tamarind Fish
Ingredients:
- 1 (3-inch) piece ginger, peeled
- 6 scallions, trimmed
- 4 garlic cloves
- 2 tablespoons sesame oil
- 1/2 cup tamarind concentrate (about 5 1/2 ounces by weight)
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon Kashmiri red chile powder
- 1 teaspoon date, palm or brown sugar
- 3/4 teaspoon salt
- 4 (6- to 8-ounce) cod, halibut or other flaky white fish fillets (about 1/2 to 3/4 inches thick)
- 3 Thai green chiles, seeded or unseeded, chopped
- Cooked white rice, for serving
Directions:
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Heat the oven to 400 degrees. Roughly chop 2 inches of ginger and slice the remaining inch into matchsticks. Chop 4 scallions and thinly slice the last 2. Smash and peel the garlic, chopping one clove finely.
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Toss the chopped ginger, scallions, 3 smashed garlic cloves, and 1 tablespoon of sesame oil in a 9 by 13-inch baking pan. This will be the bed for your fish.
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Make the tamarind sauce: In a bowl, whisk together the finely chopped garlic, the other tablespoon of sesame oil, tamarind concentrate, soy sauce, vinegar, chile powder, sugar, and salt. Whisk until it thickens slightly, about 2 to 3 minutes.
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Place the fish fillets on the bed of ginger, scallions, and garlic. Top each fillet with the tamarind sauce, covering it well (about 2 tablespoons per fillet). Cover with foil and bake until the fish flakes easily with a fork, about 12 to 15 minutes.
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Use a spatula to scoop up the bed of aromatics with each fillet. Transfer them to plates or a platter. Add more sauce on top if you like, and garnish with matchstick ginger, sliced scallions, and chopped green chiles. Serve with fluffy white rice.
How to Serve Baked Tamarind Fish
Serve the Baked Tamarind Fish hot with a side of cooked white rice. The rice will soak up the delicious sauce, making every bite even better!
How to Store Baked Tamarind Fish
If you have leftovers, place the fish in an airtight container and store it in the refrigerator. It will keep well for about 2 days. Reheat in the oven or microwave before serving again.
Tips to Make Baked Tamarind Fish
- Make sure to cover the fish well with the tamarind sauce for the best flavor.
- Feel free to adjust the spice level by adding more or fewer chilies.
- Use your favorite flaky white fish; cod and halibut work really well.
Variation
You can add vegetables like bell peppers or snow peas to the baking pan for extra color and nutrition.
FAQs
1. Can I use a different type of fish?
Yes! Any flaky white fish like tilapia or snapper would work great.
2. What can I serve with Baked Tamarind Fish?
Cooked white rice pairs perfectly, but you can also serve it with quinoa or steamed vegetables.
3. Is tamarind concentrate difficult to find?
It’s usually available in Asian grocery stores or online. You can also use tamarind paste as a substitute.
Baked Tamarind Fish
Ingredients
For the Aromatic Bed
- 1 piece 3-inch piece ginger, peeled
- 6 pieces scallions, trimmed
- 4 cloves garlic cloves
- 2 tablespoons sesame oil
For the Tamarind Sauce
- 1/2 cup tamarind concentrate (about 5 1/2 ounces by weight)
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon Kashmiri red chile powder
- 1 teaspoon date, palm or brown sugar
- 3/4 teaspoon salt
For the Fish
- 4 pieces 6- to 8-ounce cod, halibut or other flaky white fish fillets (about 1/2 to 3/4 inches thick)
- 3 pieces Thai green chiles, seeded or unseeded, chopped
For Serving
- Cooked white rice for serving
Instructions
Preparation
- Heat the oven to 400 degrees F.
- Roughly chop 2 inches of ginger and slice the remaining inch into matchsticks.
- Chop 4 scallions and thinly slice the last 2.
- Smash and peel the garlic, chopping one clove finely.
Prepare the Baking Pan
- Toss the chopped ginger, scallions, 3 smashed garlic cloves, and 1 tablespoon of sesame oil in a 9 by 13-inch baking pan.
Make the Tamarind Sauce
- In a bowl, whisk together the finely chopped garlic, the other tablespoon of sesame oil, tamarind concentrate, soy sauce, vinegar, chile powder, sugar, and salt.
- Whisk until it thickens slightly, about 2 to 3 minutes.
Bake the Fish
- Place the fish fillets on the bed of ginger, scallions, and garlic.
- Top each fillet with the tamarind sauce, covering it well (about 2 tablespoons per fillet).
- Cover with foil and bake until the fish flakes easily with a fork, about 12 to 15 minutes.
Serving
- Use a spatula to scoop up the bed of aromatics with each fillet.
- Transfer them to plates or a platter.
- Add more sauce on top if you like, and garnish with matchstick ginger, sliced scallions, and chopped green chiles.
- Serve with fluffy white rice.
