Whole Roasted Snapper With Tamarind

Name: Whole Roasted Snapper With Tamarind
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbs palm sugar (available canned in Asian markets) or brown sugar; 3 tomatoes, peeled, seeded, and diced, or a 28-oz. can of whole tomatoes, juice and seeds squeezed out, flesh coarsely chopped; 3 sprigs A few of fresh cilantro; 2 dried hot chiles (or more to taste), coarsely chopped with seeds; 3 Tbs finely chopped fresh ginger; 2 Tbs large cloves garlic, crushed and finely minced (about; 1 teaspoon salt; 2 Tbs chopped shallots; 907 grams whole snapper (about , boned and well cleaned, scales and gills removed; 170 grams compressed tamarind pulp (a 3/4-inch-thick piece about 2x4 inches); 473 milliliters hot water

Need a gluten free, dairy free, and pescatarian main course? Whole Roasted Snapper With Tamarind could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains about 48g of protein, 3g of fat, and a total of 366 calories. Head to the store and pick up salt, canned tomatoes, garlic, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Soak the tamarind in the hot water until soft, about 15 minutes.

Ingredients you will need

Tamarind

Water

Put the tamarind pulp in a fine sieve set over the bowl of soaking liquid and press hard to extract as much of the pulp as possible. Stir in the garlic, ginger, shallots, chiles, and sugar and set aside. Lightly salt the fish inside and out. Make 4 diagonal cuts about 1/2-inch deep on both sides of the fish.

Ingredients you will need

Tamarind Pulp

Shallot

Extract

Chili Pepper

Garlic

Ginger

Sugar

Fish

Salt

Equipment you will use

Sieve

Bowl

Put the fish in a large dish, pour the marinade over it, cover, and refrigerate. Marinate overnight (or 30 minutes, if youre going to bake the fish in the sauce), turning the fish occasionally to ensure even marinating.

Ingredients you will need

Marinade

Sauce

Fish

Equipment you will use

Oven

Heat the oven to 375F. If youve marinated the fish overnight, transfer it to a baking dish and reserve the marinade. Scatter the tomatoes over and around the fish and bake for about 40 minutes, or until the flesh feels firm and looks opaque with no signs of pink. (If you have only let the fish marinate for 30 minutes, put the fish, marinade, and tomatoes into the baking dish.

Ingredients you will need

Marinade

Tomato

Fish

Equipment you will use

Baking Pan

Oven

Bake until done, about 45 minutes.) While the fish is baking, put the reserved marinade in a heavy, medium saucepan and bring to a boil over medium heat, stirring occasionally to prevent burning.

Ingredients you will need

Marinade

Fish

Equipment you will use

Oven

Sauce Pan

Remove from the heat and keep warm. When the fish is cooked, drain off any juices that have collected in the baking dish and add them to the sauce.

Ingredients you will need

Sauce

Fish

Equipment you will use

Baking Pan

Transfer the cooked fish to a heated serving platter and coat the fish with the sauce.

Ingredients you will need

Sauce

Fish

Garnish with the cilantro.

Ingredients you will need

Cilantro

Calories

340, Fat

5, Fat Calories

30, Saturated Fat

5, Protein

35, Monounsaturated Fat

1, Carbohydrates

680, Cholesterol

55, Fiber

Photo: Scott Phillips

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43, Polyunsaturated Fat

5, Sodium

Equipment

Ingredients

Servings:

2Tbs

palm sugar (available canned in Asian markets) or brown sugar 3

tomatoes, peeled, seeded, and diced, or a 28-oz. can of whole tomatoes, juice and seeds squeezed out, flesh coarsely chopped 3sprigs

A few of fresh cilantro 2

dried hot chiles (or more to taste), coarsely chopped with seeds 3Tbs

finely chopped fresh ginger 2Tbs

large cloves garlic, crushed and finely minced (about 1teaspoon

salt 2Tbs

chopped shallots 907grams

whole snapper (about , boned and well cleaned, scales and gills removed 170grams

compressed tamarind pulp (a 3/4-inch-thick piece about 2x4 inches)473milliliters

hot water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.