Sweetlip Fillets With Tamarind Food

PERSIAN TAMARIND FISH

Steps:

• Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.
• Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.
• Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.
• Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.
• Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.

SWEETLIP FILLETS WITH TAMARIND

Steps:

• Fry the garlic in a little oil till softened.
• Add the teriyaki, sugar, fish sauce, tamarind liquid and ginger and boil for a few minutes until slightly thickened.
• Steam the fish fillets for about 12 mins, or until cooked.
• Drizzle the sauce over the fish fillets and garnish with chili and green onion.
• Nice served with steamed rice and a Chinese green vegetable.

POTATO CURRY WITH TAMARIND

Steps:

• Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.
• Remove from heat and cool mixture, then finely grind in grinder or by hand.
• Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.
• Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.
• Drain.
• Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
• Heat oil in frying pan or wok over moderately high heat until hot but not smoking.
• Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
• Should be with in seconds.
• Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes.
• Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
• While potatoes are simmering, whisk together boiling water and tamarind.
• Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
• Season with salt.
• Discard bay leaves.

BROILED RED SNAPPER WITH TAMARIND SAUCE

Steps:

• In a small bowl combine tamarind and water and let stand 10 minutes. With your fingers rub tamarind to dissolve in water. Pour mixture through a sieve into a small heavy saucepan, pressing hard on solids, and discard solids. Thinly slice shallots and mince garlic. Add shallots, garlic, cilantro roots, fish sauce, sugar, and salt to tamarind water and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Keep sauce warm, covered. Sauce may be made 1 hour ahead and reheated before serving.
• Preheat broiler.
• Lightly brush rack of a small broiler pan with oil and on it arrange snapper fillets, skin sides down. Season fish with salt and broil 4 to 5 inches from heat until just cooked through, 7 to 8 minutes. While fish is broiling, thinly slice scallions and, wearing protective gloves, thinly slice chiles diagonally. Stir whole basil leaves into warm sauce just before serving.
• Transfer fish to a platter and pour tamarind sauce over it. Scatter scallions and chiles over fish and garnish with basil sprigs.