Broiled Red Snapper with Tamarind Sauce Recipe

Name: Broiled Red Snapper with Tamarind Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons tamarind from a pliable block; 1/2 cup cold water; 2 small shallots; 3 garlic cloves; 2 teaspoons finely chopped cleaned fresh cilantro roots reserved from Thai Ground-Pork Salad with Mint and Cilantro or cilantro stems; 1 tablespoon Asian fish sauce (preferably naam pla); 1 1/2 teaspoons sugar; 1/4 teaspoon salt; 1/2 teaspoon vegetable oil; two 6-ounce red snapper fillets with skin; 2 scallions; 1 medium or 2 small fresh red chiles (1 to 3 inches long; preferably Thai); about 2 tablespoons fresh whole Thai basil leaves or small fresh regular basil leaves; Garnish: fresh basil sprigs

Servings: persons

1 1/2 tablespoons tamarind from a pliable block
1/2 cup cold water
2 small shallots
3 garlic cloves
2 teaspoons finely chopped cleaned fresh cilantro roots reserved from Thai Ground-Pork Salad with Mint and Cilantro or cilantro stems
1 tablespoon Asian fish sauce (preferably naam pla)
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/2 teaspoon vegetable oil
two 6-ounce red snapper fillets with skin
2 scallions
1 medium or 2 small fresh red chiles (1 to 3 inches long; preferably Thai)
about 2 tablespoons fresh whole Thai basil leaves or small fresh regular basil leaves
Garnish: fresh basil sprigs

1
In a small bowl combine tamarind and water and let stand 10 minutes.
2
With your fingers rub tamarind to dissolve in water.
3
Pour mixture through a sieve into a small heavy saucepan, pressing hard on solids, and discard solids.
4
Thinly slice shallots and mince garlic.
5
Add shallots, garlic, cilantro roots, fish sauce, sugar, and salt to tamarind water and simmer, stirring occasionally, until slightly thickened, about 2 minutes.
6
Keep sauce warm, covered.
7
Sauce may be made 1 hour ahead and reheated before serving.
8
Preheat broiler.
9
Lightly brush rack of a small broiler pan with oil and on it arrange snapper fillets, skin sides down.
10
Season fish with salt and broil 4 to 5 inches from heat until just cooked through, 7 to 8 minutes.
11
While fish is broiling, thinly slice scallions and, wearing protective gloves, thinly slice chiles diagonally.
12
Stir whole basil leaves into warm sauce just before serving.
13
Transfer fish to a platter and pour tamarind sauce over it.
14
Scatter scallions and chiles over fish and garnish with basil sprigs.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons tamarind from a pliable block, 1/2 cup cold water, 2 small shallots, 3 garlic cloves, and more.

Yes, Broiled Red Snapper with Tamarind Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broiled Red Snapper with Tamarind Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions