How to Make Malaysian Fish Fillets With Tamarind Asian Cooking Recipe Cuisine

Malaysia Fish Fillets With Tamarind

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 kg fish fillet, of your choice

4 garlic cloves, finely sliced

3 tablespoons teriyaki sauce

2 tablespoons fish sauce

1 tablespoon palm sugar ( shaved)

1/2 cup tamarind juice

2 teaspoons chopped ginger

oil ( for frying)


Directions:

1. Fry the garlic in a little oil over medium heat till softened.

2. Add the teriyaki, sugar, fish sauce, tamarind liquid and ginger and boil for a few minutes until slightly thickened.

3. Steam the fish fillets for about 12 mins, or until cooked. When serving, drizzle sauce over your fish.

*You can use any fish but white fish like halibut or tilapia would work best for this!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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