Sweet and Sour Grilled Snapper

Pla Pow

Preparation info
  • Serves


    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

I encountered this dish not in Thailand, but at the stunning Amanusa resort at Nusa Dua beach in Bali (it turned out that the chef worked for many years in Thailand). We don’t usually serve sweet sauces with seafood in the West, but this sweet-sour tamarind sauce is great paired with the charcoaled flavor of grilled fish. Try it with small whole fish such as porgies or small snappers. You could also use fish steaks, such as swordfish or tuna (see for gril