Sea bass with tamarind
4 servings
30 minutes
Sea bass with tamarind is a vibrant dish of Arab cuisine that combines the tender texture of fish with the rich sweet-sour tang of tamarind. This recipe embodies the traditions of hot climates where spices and marinades play a key role in creating deep flavors. The fish, infused with the aromas of garlic, lime, and spicy seasonings, develops a delightful golden crust under the grill's influence. Coconut milk adds creaminess and balances the heat of cayenne pepper, while curry and coriander provide Eastern warmth. This dish is perfect for a friendly dinner or family gathering where you want to impress guests with an exotic yet harmonious flavor. It is served with rice or fresh vegetables, highlighting its spicy and refreshing notes.
1
Gut, clean, and dry the whole fish, place it on a wide baking dish or deep tray, make several neat crosswise cuts on the skin, then season with salt and pepper to taste.
- Sea perch (redfish): 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
Mix crushed garlic, deseeded and chopped chili, and lime juice in a bowl and rub the mixture all over the fish. Cover the fish dish with plastic wrap and refrigerate for an hour.
- Garlic: 6 cloves
- Green chili pepper: 2 pieces
- Lime: 2 pieces
3
Mix in a saucepan and heat over low heat, continuously stirring with a spoon or whisk, the tamarind paste, coconut milk, grated ginger, cayenne pepper, curry, and coriander. This will take five to seven minutes — during this time, the tamarind paste should completely dissolve. Remove the mixture from heat and set aside for a while.
- Tamarind paste: 50 g
- Coconut milk: 300 ml
- Fresh ginger: 20 g
- Ground cayenne pepper: 0.3 teaspoon
- Curry powder: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
4
Preheat the grill. Cover the grill grate with a sheet of foil, lightly spray it with vegetable oil, and place the perch on top. Brush it with a marinade made of coconut milk and tamarind (a culinary brush is convenient for this) and grill, constantly turning and basting with marinade on both sides for fifteen to twenty minutes until a nice golden crust forms.
- Vegetable oil: to taste
- Tamarind paste: 50 g
- Coconut milk: 300 ml
5
Cool the fish for ten to fifteen minutes before serving.