Whole Roasted Snapper with Tamarind

Whole Roasted Snapper with Tamarind
Photo by Scott Phillips


  • 2 Tbs. palm sugar (available canned in Asian markets) or brown sugar
  • A few sprigs of fresh cilantro
  • 3 large tomatoes, peeled, seeded, and diced, or a 28-oz. can of whole tomatoes, juice and seeds squeezed out, flesh coarsely chopped
  • 1 tsp. salt
  • 2 cups hot water
  • 3 Tbs. finely chopped fresh ginger
  • 2 Tbs. chopped shallots
  • + 4 more ingredients
    • 1 whole snapper (about 2 lb.), boned and well cleaned, scales and gills removed
    • 6 oz. compressed tamarind pulp (a ¾-inch-thick piece about 2x4 inches)
    • 8 large cloves garlic, crushed and finely minced (about 2 Tbs.)
    • 2 dried hot chiles (or more to taste), coarsely chopped with seeds

Soak the tamarind in the hot water until soft, about 15 minutes. Put the tamarind pulp in a fine sieve set over the bowl of soaking liquid and press hard to extract as much of the pulp as possible. Stir in the garlic, ginger, shallots, chiles, and sugar and set aside. Lightly salt the fish insid...

View full recipe at Fine Cooking


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