Snapper is cooked in a fragrant Asian-style stock. You can find tamarind juice in Asian supermarkets. If you don't have any to hand, you can substitute distilled malt vinegar, as the tamarind juice lends a sour flavour.
5 people made this
1 tablespoon vegetable oil
8 shallots, chopped
6 cloves garlic, crushed
1/2 teaspoon dried crushed chillies
1/2 teaspoon ground turmeric
1.4L (2 3/8 pints) water
6 stalks lemon grass, ground
4 tablespoons tamarind juice
salt to taste
900g (2 lb) red snapper fillets, cut into 1 inch pieces
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Method Prep:15min › Cook:15min › Ready in:30min
Heat oil in a large saucepan over medium heat. Mix in shallots, garlic, crushed chillies and turmeric. Cook and stir until shallots are tender, about 5 minutes. Pour water into frying pan, and mix in lemon grass and tamarind juice. Season with salt. Bring the mixture to a boil.
Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.