Demystify Tamarind: Tamarind Glazed Sea Bass

In case that you are still wondering of what to make with Tamarind and how best to demystify it, we thought it appropriate and important to share this most amazing dish. Lately, we’ve been making dishes that make us laugh at the dinner table, because they taste so ridiculously delicious! 🙂

Here it is:  Tamarind Glazed Sea Bass

Serves 4

What ingredients you’ll need:

  • 2 lbs Chilean Sea Bass or other white flaky fish
  • 2 Tbsp of Coconut Oil, or preferred fat
  • Sauce Ingredients
  • 1/4 Cup Tamarind Pulp
  • 1 Tbsp Raw Local Honey
  • 1/4 Cup Boiling Water
  • 2-4 Spicy Peppers depending on desired heat
  • 2 Garlic Cloves
  • 2 Tbsp Asian Fish Sauce
  • Sea Salt to Taste
  • Sauce Preparation

In a medium size pan, combine tamarind pulp with water and bring to a gentle boil, then reduce heat to medium and stir in the honey, fish sauce, peppers, and garlic. Season with sea salt. And voila! Amazing and so Easy!

With Joy – Henry and Jo


7 Comments Add yours

  1. Dan says:

    I tried using Tamarind in a stir fry once. However, it did not work well. Not the Tamarind’s fault.


    1. Did you boil it and squeeze out the pulp? We find that it works best with a cheese cloth. I could eat the pulp just by itself. Love it.


  2. Karen says:

    How much fish sauce should I use? And what type of pepper? Thanks!


    1. Karen says:

      I tried this using just one jalepeno, and holy camoly was it spicy!


    2. Sorry we did not include that in the ingredient list. We used 2 Tbsp, but you can use slightly more or less depending on how much sodium/fishiness you want. It sounds like you made it. How did it turn out? We love this dish, the spicier the better! 😛


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s