Fish In Mild Coconut Milk

Name: Fish In Mild Coconut Milk
Yield: Yield: 8 Portions
Ingredients: 8 sea bass, snapper, or similar fish fillets, skin on, scaled (6 oz/170 g each); 8 sea bass, snapper, or similar fish fillets, skin on, scaled (6 oz/170 g each); 8 sea bass, snapper, or similar fish fillets, skin on, scaled (6 oz/170 g each); Steamed rice, as needed; 2 fl oz/60 mL hot water; 1 oz/28 g vegetable oil; 1 pint/480 mL coconut milk; Salt, as needed; 2 garlic cloves, peeled; 2 tbsp/10 g coarsely cut lemongrass; 1 tsp/3 g ground turmeric; 1 tbsp/15 mL tamarind pulp; 1 guajillo chile or similar chile, seeded; 1 guajillo chile or similar chile, seeded; 8 oz/227 g coarsely cut shallots

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Spice Paste

1 guajillo chile or similar chile, seeded
8 oz/227 g coarsely cut shallots

Fish course
Pescatarian
Gluten-free
Street Food

Method

Soak the chile in water for about 15 minutes to soften.
Combine the chile with the shallots, garlic, lemongrass, and turmeric in a blender and process to a fine paste, adding water as needed to facilitate the blending.
Combine the tamarind pulp with the hot water until fully dispersed and strain through a finemesh sieve. Discard the solids and reserve