Tamarind-glazed black bass with coconut herb salad recipe

Ingredients for Tamarind-glazed black bass with coconut-herb salad

• 50 g unsweetened shredded coconut

• 45 ml virgin coconut oil or a neutral oil (such as grapeseed or vegetable)

• 2 medium shallots, thinly sliced into rings

• kosher salt, to taste

• 5 cm piece ginger, scrubbed, thinly sliced lengthwise

• 4 garlic cloves, crushed

• 15 ml double-concentrated tomato paste

• 60 ml tamarind concentrate

• 30 ml honey

• 15 ml reduced-salt soy sauce

• 2 whole black sea bass or red snapper, cleaned (1–1.5 kg each)

• 3 Thai chiles or 2 serrano chiles, thinly sliced

• 30 g mint leaves, torn if large

• lime wedges (for serving)

How to make Tamarind-glazed black bass with coconut-herb salad

1. Toast the coconut in a dry medium saucepan over medium heat, stirring often, until golden brown, about 5–7 minutes. Transfer to a small bowl.

2. Wipe out the saucepan. Combine the oil and shallots in the saucepan and set over medium-high heat. Cook, stirring often, until the shallots are golden brown and crisp, about 8–10 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain and immediately season with salt.

3. Reduce the heat to medium and add the ginger and garlic to the saucepan. Cook, stirring occasionally, until browned in spots, about 4 minutes.

4. Add the tomato paste to the saucepan and cook, stirring constantly, until the paste splits and the colour darkens slightly, about 2 minutes.

5. Stir in the tamarind concentrate, honey, and soy sauce, cooking until the glaze is smooth and just beginning to bubble, about 1 minute. Remove the pan from the heat, taste the glaze, and season with salt as needed.

6. Place a rack in the upper third of the oven and preheat to 220°C (fan 200°C).

7. Place one fish on a chopping board and pat it dry inside and out with kitchen paper. Using a sharp knife, make slashes crosswise on a diagonal about every 5 cm along the length of the body, ensuring you cut down to the bones for even cooking. Turn the fish over and repeat on the other side. Transfer the fish to a baking tray lined with parchment paper and repeat with the remaining fish.

8. Season both fish all over with salt. Brush both sides with about half of the glaze, leaving the garlic and ginger behind. Roast the fish, brushing with the remaining glaze halfway through, until the glaze is sticky and the flesh flakes easily with a fork, about 16–20 minutes.

9. Arrange the fish on a large platter or two smaller platters and scatter the toasted coconut, crispy shallots, chiles, and mint evenly on top. Serve with lime wedges on the side for squeezing over.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.