Halibut in Sweet-and-Sour Tamarind Sauce

By The Canadian Living Test Kitchen

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Halibut in Sweet-and-Sour Tamarind Sauce

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	313313 cal
pro	33 g33g pro
total fat	13 g13g total fat
sat. fat	1 g1g sat. fat
carb	15 g15g carb
fibre	1 g1g fibre
chol	50 mg50mg chol
sodium	647 mg647mg sodium
% RDI:	-
calcium	99 calcium
iron	1919 iron
vit A	1313 vit A
vit C	2222 vit C
folate	1111 folate

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Heat Rating: Medium The sweet-and-sour flesh of the tamarind tree seedpod is the flavour base for this lively yet mild sauce. Okra, a popular vegetable throughout South and Southeast Asia, thickens the sauce without starch. If you want a little extra heat, make a cut in each hot pepper from the base to the tip without breaking the tip.

Ingredients

1/4 cup tamarind pulp 1/4 1/4cup cuptamarind pulp
2 stalks tender lemongrass , trimmed2 2stalks stalkstender lemongrass, trimmed
2 lb halibut fillets 2 2lb lbhalibut fillethalibut fillets or grouper fillets
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
1/4 cup cornstarch 1/4 1/4cup cupcornstarch
1/2 cup vegetable oil 1/2 1/2cup cupvegetable oil
8 thin slices gingerroot 8 8thin slices thin slicesgingerroot
1/2 cup thinly sliced shallots 1/2 1/2cup cupthinly sliced shallotshallots
6 red finger hot peppers , peppers6 6red finger hot pepperred finger hot peppers or green finger chili, peppers
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
2 tbsp minced fresh coriander 2 2tbsp tbspminced fresh coriander
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
1 tsp shrimp paste 1 1tsp tspshrimp paste
1 tbsp soy sauce 1 1tbsp tbspsoy sauce
2 tsp granulated sugar 2 2tsp tspgranulated sugar
12 12okra podokra pods, halved crosswise (optional)
3 3green oniongreen onions, cut_in 2-inch (5 cm) lengths
Coriander sprigs Coriander sprigs

Preparation

In small saucepan, bring tamarind pulp and 2 cups (500 mL) water to boil; reduce heat to medium and simmer for 10 minutes. Strain through sieve into bowl, pressing with spatula to extract liquid; discard solids. Set aside.

Pressing on side of knife, lightly crush lemongrass; cut into 2-inch (5 cm) pieces.

Season fish with salt and pepper. Sprinkle cornstarch on plate; press both sides of fish into cornstarch to coat.

In large skillet, heat oil over medium-high heat; fry sliced ginger until browned, 2 minutes. Using slotted spoon, discard ginger. Reduce heat to medium; fry fish, in batches and turning once, until golden and fish flakes easily when tested, about 10 minutes. Using slotted spatula, transfer to paper towel-lined plate; keep warm.

Drain all but 2 tbsp (25 mL) of the oil from pan. Add shallots; sauté over medium-high heat until golden, about 2 minutes. Add hot peppers, lemongrass, garlic, minced coriander, minced ginger and shrimp paste; sauté, pressing down on shrimp paste to dissolve, until fragrant, about 1 minute.

Stir in tamarind liquid, soy sauce and sugar; bring to boil. Cook, stirring and scraping up any brown bits from bottom of pan, for 3 minutes. Add okra (if using); cook, stirring, until okra is tender and sauce is thickened, about 4 minutes. Add green onions; cook for 30 seconds. Pour over fish. Garnish with coriander sprigs.

Additional information :

Milder Version: Reduce the number of hot finger peppers to 2.

Tips If fresh okra is unavailable, omit it. Or dissolve 1 tbsp (15 mL) cornstarch in 2 tbsp (25 mL) water; add to pan at end of cooking. Return to boil, stirring.

In Malaysia, this dish is often made with whole fish; use a snapper, striped bass or small grouper and cut 3 deep slits into fish on both sides.

Source : Canadian Living Magazine: May 2003