Wednesday, April 20, 2016

SPICY FISH WITH TAMARIND SAUCE ENJOY DAN:

               SPICY FISH WITH TAMARIND SAUCE by CHEF DAN:
Serves 4

INGREDIENTS:
2 cups water
1-1/2-tablespoons tamarind concentrate
2 tablespoons grape-seed oil
2 shallots, thinly sliced
3 garlic cloves, chopped
1 thumb-size fresh ginger, chopped
11/2 teaspoon EACH mustard seeds, fennel seeds, and hemp seeds
2 teaspoons EACH chili powder, ground cumin, ground coriander, tandoori masala, and turmeric
4 cup fresh okra, trimmed
1 Serrano chili, stemmed, and halved lengthwise
1 teaspoon brown sugar
2 tomatoes cut into wedges
1-1/2-pounds, Atlantic Cod, Pacific Halibut or Swordfish

DIRECTIONS:
1.   Combine water and tamarind in a bowl.
2.   Heat oil in a skillet over medium-heat and when sizzling.
3.   Add shallots and sauté for 3 minutes.
4.   Add next 10 ingredients and sauté until fragrant, 1-2 minutes.
5.   Add the tamarind mixture, okra, and chili pepper.
6.   Bring to a simmer; cover and cook 8-10 minutes.
7.   Add tomatoes and stir to combine.
8.   Add fish, submerging the pieces in the liquid as much as possible.
9.   Cover: simmers and cook the fish until opaque in the center 3-5 minutes.
10.                Serves 4 ounces of fish and 1-1/4-cups vegetables each.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS



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