View source for Fresh Snapper in a Shallot Tamarind Sauce

Name: Fresh Snapper in a Shallot Tamarind Sauce
Prep time: 14 h
Cook time: 12 h
Total time: 1 d 2 h
Yield: 4
Cuisine: European
Ingredients: 2 tablespoons cooking oil; 1 pound fish fillets (cleaned and ready to cook ); 3 shallots (diced); 1 tablespoon fresh ginger (chopped fine); 2 garlic cloves (minced); 1 tablespoon tamarind concentrate; 2 teaspoons sugar; ¼ cup water; 1 chilli pepper (stemmed, seeded, chopped) I like to use Panca Chilli Paste (mild) or Rocoto chilli paste (hot) (optional); 1 inch piece of cinnamon stick or ¼ teaspoon ground cinnam; 1 tablespoon lemon juice; Salt and pepper to taste; 3 bay leaves
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{{#seo:
|title=Fresh Snapper in a Shallot Tamarind Sauce recipe
|titlemode=replace
|keywords=#fish #tamarind #simmer #grouper #whitefish #garlic #chillipepper #shallots #freshsnapperinashallottamarindsauce #flounder #lemonjuice 
|hashtagrev=032020
|description=This savoury and sweet recipe works well with any flaky white fish, like flounder, grouper or rockfish
}}
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{{Template:CookTools}}
{{recipesummary
|TotalCalories = 805
|PortionCalories = 201
|DatePublished=13th April 2015
|Author=Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
|ImageComment = 
|Servings = 4
|Difficulty = 2
|TotalTime = 1 day, 2 hours
|PrepTime =  14 hours
|CookTime =  12 hours
|Image = [[Image:Fresh Snapper in a Shallot Tamarind Sauce recipe.jpg|alt=Electus]]
<span class="review">
<span class="reviewHeader">
====Random recipe review====
</span>
''<span class="reviewTitle">An acquired taste.</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>

<span class="reviewDesc">..but a taste that I have now aquired!</span>
 
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
}}
This savoury and sweet recipe works well with any flaky [[white fish]], like [[Flounder|flounder]], [[Grouper|grouper]] or [[rockfish]].

{{RecipeIngredients

|  2 tablespoons cooking [[Oil|oil]]
| 1 pound [[Fish|fish]] fillets (cleaned and ready to cook )
| 3 [[Shallots|shallots]] ([[Diced|diced]])
| 1 tablespoon [[Fresh ginger|fresh ginger]] (chopped fine)
| 2 [[Garlic|garlic]] [[Cloves|cloves]] ([[Minced|minced]])
| 1 tablespoon [[Tamarind|tamarind]] concentrate
| 2 teaspoons [[Sugar|sugar]]
| &#188; [[Cup|cup]] water
| 1 [[Chilli pepper|chilli pepper]] (stemmed, seeded, chopped) I like to use Panca [[Chilli]] Paste (mild) or [[Rocoto chilli paste]] (hot) (optional)
| 1 inch piece of [[Cinnamon stick|cinnamon stick]] or ¼ teaspoon [[Ground|ground]] cinnam
| 1 tablespoon [[Lemon juice|lemon juice]]
| [[Salt|salt]] and [[Pepper|pepper]] to taste
| 3 [[Bay leaves|bay leaves]]
}}

===Method===
{{RecipeMethod

| Over medium high flame, heat 1 tablespoon of the [[Oil|oil]] in a deep-sided [[Frying pan|frying pan]]. Season [[Fish|fish]] with [[Salt|salt]] and [[Pepper|pepper]].
| [[Fry]] [[Fish|fish]] until well [[Browned|browned]] on each side (about 5 minutes per side). Remove the fish from the pan and drain.
| Heat the 1 tablespoon of [[Oil|oil]] over medium heat. Add the [[Ginger|ginger]] and [[Shallots|shallots]], sautéing until the [[Onion|onion]] is translucent and softened (about 3 minutes). A
| dd the [[Garlic|garlic]] and remove from heat shortly thereafter being careful not to burn the garlic.
| In a saucepan combine the [[Tamarind|tamarind]] concentrate, [[Sugar|sugar]] and water. Bring the mixture to a [[Simmer|simmer]] over a medium flame. Cook until the sugar has dissolved. Remove the saucepan from the heat.
| Stir the [[Tamarind|tamarind]] mixture into the [[Shallot|shallot]] mixture that is still in the [[Skillet|skillet]]. Add the [[Chilli pepper|chilli pepper]] (if using), [[Cinnamon|cinnamon]], [[Lemon juice|lemon juice]], [[Bay leaves|bay leaves]], [[Salt|salt]] and [[Pepper|pepper]]. Thoroughly stir the mixture, cover, and bring it up to a [[Simmer|simmer]]. Cook for 5 minutes.
| Add the [[Fish|fish]] and coat each side with the [[Sauce|sauce]]. Continue to [[Simmer|simmer]] for 15 minutes more or until the [[Tamarind|tamarind]] sauce has thickened and the fish is done. The fish should easily [[Flake|flake]] apart with a fork.
}}
===Recipe source===
* http://www.cubancuisine.co.uk

===Chef's notes===
Any good [[white fish]] goes well in this recipe such as [[tilapia]], [[Snapper|snapper]], [[Grouper|grouper]] and [[Flounder|flounder]]. 
{{RecipeLine}}
[[Category:Recipes|Fish]]
[[Category:Cuban recipes|Fish]]
[[Category:CubanCuisine.co.uk|Fish]]
===Recipe source===
{{Template:RecipeCourtesyOfCubanCuisine}}
[[Category:Recipes from other sites]]

<!-- footer hashtags --><code 'hashtagrev:032020'>#fish #tamarind #simmer #grouper #whitefish #garlic #chillipepper #shallots #freshsnapperinashallottamarindsauce #flounder #lemonjuice </code><!-- /footer_hashtags -->