Red Snapper or Other Fillets in Red Sauce

Name: Red Snapper or Other Fillets in Red Sauce
Prep time: 15 min
Total time: 15 min
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: 2 shallots, roughly chopped; 2 garlic cloves, peeled; 1 teaspoon ground turmeric; One 1-inch piece fresh ginger, peeled and roughly chopped; 4 small fresh red chiles, stemmed, seeded, and roughly chopped; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons Tamarind Paste; 2 tablespoons corn, grapeseed, or other neutral oil; 1½ to 2 pounds fillets of red snapper, sea bass, grouper, or halibut, skinned and cut into 2-inch chunks; 1½ to 2 pounds fillets of red snapper, sea bass, grouper, or halibut, skinned and cut into 2-inch chunks; 1½ to 2 pounds fillets of red snapper, sea bass, grouper, or halibut, skinned and cut into 2-inch chunks; 1½ to 2 pounds fillets of red snapper, sea bass, grouper, or halibut, skinned and cut into 2-inch chunks; 2 scallions, trimmed and chopped, for garnish; 1 teaspoon nam pla, plus more to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The heat from the sauce—red because of the chiles—and the tartness of the tamarind give these otherwise mild fillets a wonderful kick. For sweet and spicy flavors, try the variation. The spice mixture can be made well ahead of time and this dish finished in just a few minutes. for information on Thai fish sauce (nam pla).

Serve with any simple rice dish.

Ingredients

Asia
Thailand
Fish course
Pescatarian
South East Asia
Southeast Asia
Spicy
Gluten-free

Ingredients

Method