Halibut in Sweet-and-Sour Tamarind Sauce
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 313 |
| pro | 33 g |
| total fat | 13 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 50 mg |
| sodium | 647 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 19% |
| vit A | 13% |
| vit C | 22% |
| folate | 11% |
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1/4 cup (50 mL) tamarind pulp
2 stalks tender lemongrass, trimmed
2 lb (1 kg) halibut or grouper fillets
1 tsp (5 mL) each salt and pepper
1/4 cup (50 mL) cornstarch
1/2 cup (125 mL) vegetable oil
8 thin slices gingerroot
1/2 cup (125 mL) thinly sliced shallots
6 red and/or green finger hot peppers
2 cloves garlic, minced
2 tbsp (25 mL) minced fresh coriander
1 tbsp (15 mL) minced gingerroot
1 tsp (5 mL) shrimp paste
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) granulated sugar
12 okra pods, halved crosswise (optional)
3 green onions, cut in 2-inch (5 cm) lengths
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
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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
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