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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2003
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 647 mg
- Protein 33 g
- Calories 313.0
- Total fat 13 g
- Cholesterol 50 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 19.0
- Folate 11.0
- Calcium 9.0
- Vitamin A 13.0
- Vitamin C 22.0
