Sea Bass with Tamarind
Main Dishes • Arabian
Description
Sea bass with tamarind
Ingredients
- Sea Bass 0 lbs
- Garlic 6 cloves
- Ground ancho chili pepper 2 pieces
- Lime 2 pieces
- Grated Ginger Root 0 oz
- Coconut Milk 10 fl oz
- Tamarind Paste 0 oz
- Red Curry Powder ½ spoons
- Ground coriander ½ spoons
- Cayenne Pepper ¼ spoons
- Vegetable Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean the whole fish by gutting it, rinsing it, and patting it dry. Place it on a large baking dish or a deep tray, and make several neat crosswise slashes on the skin. Then, season with salt and pepper to taste.
Step 2
In a bowl, mix together the crushed garlic, deseeded and minced chili peppers, and lime juice. Use this mixture to thoroughly rub all sides of the fish with your hands. Cover the dish with the fish with plastic wrap and place it in the refrigerator for an hour.
Step 3
In a saucepan, combine and warm over low heat, stirring continuously with a spoon or whisk, the tamarind paste, coconut milk, grated ginger, cayenne pepper, curry, and coriander. This will take about five to seven minutes — during this time, the tamarind paste should completely dissolve. Remove the mixture from heat and set aside for a while.
Step 4
Preheat the grill. Line the grill rack with a sheet of foil, lightly spray it with vegetable oil, and place the sea bass on top. Brush it with a marinade made from coconut milk and tamarind (a culinary brush works well for this) and grill, turning it frequently and basting with the marinade on both sides, for fifteen to twenty minutes until a nice, vibrant crust forms.
Step 5
Before serving, let the fish cool for ten to fifteen minutes.
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