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Categories:Viewed: 73 - Published at: 8 years ago
Ingredients
- 4 small fresh red chiles, stemmed, seeded, and roughly chopped
- 2 garlic cloves, peeled
- 2 shallots, roughly chopped
- One 1-inch piece fresh ginger, peeled and roughly chopped
- 1 teaspoon ground turmeric
- 1 1/2 to 2 pounds fillets of red snapper, sea bass, grouper, or halibut, skinned and cut into 2-inch chunks
- 2 tablespoons corn, grapeseed, or other neutral oil
- 2 tablespoons Tamarind Paste (page 585)
- 1 teaspoon nam pla, plus more to taste
- 2 scallions, trimmed and chopped, for garnish
Method
- Place the chiles, garlic, shallots, ginger, and turmeric in a food processor and process until pasty.
- Spread the mixture on the fish fillets (you can prepare the fish to this point, then cover and refrigerate for a few hours).
- Heat the oil in a large skillet, preferably nonstick, over medium-high heat.
- About 2 minutes later, when the oil is hot, add the fish fillets and cook until the fish is fragrant, about 30 seconds.
- Combine the tamarind paste with 1 cup water and add to the pan; bring to a boil.
- Lower the heat to medium and simmer, stirring gently once or twice, until the fish is cooked through, 5 to 10 minutes.
- Season to taste with nam pla, garnish with scallions, and serve.
- Substitute 2 pounds medium shrimp, peeled, for the fish.
- Substitute palm or brown sugar for the tamarind.
