Tamarind Glazed Fish with a Crunchy Cabbage Slaw
Equipment
- Parchment Paper
- Pastry Brush
Ingredients
- 2 teaspoons tamarind paste
- 2 tablespoons dark muscovado sugar
- 3 teaspoons fish sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha
- 2 cloves garlic peeled and grated
- 1 inch piece ginger peeled and grated
- 2 fillets red snapper or another white fish like grouper, black bass, or mahi mahi
- Kosher salt
- Freshly ground black pepper
- 2 cups shredded green cabbage
- ½ cup roughly chopped roasted cashews
- Handful of crispy onions to taste
- ½ long red chili pepper thinly sliced into rounds
- ¼ cup cilantro leaves and thin stems packed
- ½ lime juiced
- 1 teaspoon sesame oil
- 2 teaspoons avocado oil
Instructions
- Adjust rack to upper third of the oven and preheat to 400°F. Prepare a parchment-lined sheet pan.
- In a medium bowl, stir together the tamarind chutney, sugar, two-thirds of the fish sauce, rice vinegar, sriracha, garlic, and ginger.
- Place snapper fillets onto parchment-lined sheet pan. Sprinkle flesh sides of red snapper fillets with Kosher salt and freshly ground black pepper. Brush a thin layer of the tamarind glaze onto the flesh side of the fillets, covering it all. Reserve leftover glaze for later use.
- Roast for 10 minutes. Remove from the oven and brush with another layer of glaze. Return to the oven and cook for an additional 2 minutes, until cooked through and flaky.
- Meanwhile, make the slaw. In a medium bowl, combine the shredded cabbage, cashews, crispy onions, chili pepper, cilantro, lime juice, sesame oil, avocado oil, the remaining fish sauce, and a big pinch of Kosher salt. Toss to combine. Taste and season with more salt, if needed.
- Serve fish alongside slaw and enjoy!
Notes
Fish and slaw best served immediately after cooking.
Tamarind glaze can be prepped ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
Cabbage slaw ingredients can be prepped ahead of time and stored individually in an airtight container in the refrigerator overnight. Crispy onions and cashews should be stored in an airtight container in the pantry. Toss when ready to serve.
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