Parvin’S Tamarind-Stuffed Fish Recipe

Name: Parvin’S Tamarind-Stuffed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 farmed rainbow or brook trout, 8 ounces each, cleaned and butterflied; Sea salt and freshly ground black pepper; 5 tablespoons grapeseed oil; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 1 cup whole raw almonds, coarsely ground; 1 cup barberries, soaked in warm water for 1/2 hour and drained; 1/4 cup Thai tamarind concentrate, strained to remove grit; 1 cup tightly packed minced fresh herbs, any combination of at least two of the following: cilantro, flat-leaf parsley, tarragon, basil, mint; 2 limes, cut into wedges

Servings: persons

4 farmed rainbow or brook trout, 8 ounces each, cleaned and butterflied
Sea salt and freshly ground black pepper
5 tablespoons grapeseed oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 cup whole raw almonds, coarsely ground
1 cup barberries, soaked in warm water for 1/2 hour and drained
1/4 cup Thai tamarind concentrate, strained to remove grit
1 cup tightly packed minced fresh herbs, any combination of at least two of the following: cilantro, flat-leaf parsley, tarragon, basil, mint
2 limes, cut into wedges

1
Preheat the oven to 375u00b0F. Grease two baking sheets.
2
Rinse the fish under cold water and pat dry thoroughly. Season them inside and out with salt and pepper and divide them between the baking sheets. Set aside in the refrigerator.
3
Heat a large skillet over medium-high heat. Add 3 tablespoons of the oil and saute the onion for 10 minutes, until it starts to darken, then cook slowly over low heat for about 30 minutes, until it is dark brown and about half its original volume. Add the garlic, almonds, barberries, and tamarind, and cook over low heat until the mixture becomes fragrant, about 10 minutes. Stir in the herbs and season with salt and pepper. Let cool to room temperature.
4
Remove the fish from the refrigerator. Open each fish toward you, leaving the bottom flat against the pan. Spread the filling evenly from head to tail, then press the top half of the fish down firmly to cover the filling. Tuck any excess filling inside. Brush the fish with the remaining 2 tablespoons oil.
5
Bake for 12 to 15 minutes, until the top turns golden and the fish flakes easily. Serve with the lime wedges.

978

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 10 ingredients. The key ingredients include: 4 farmed rainbow or brook trout, 8 ounces each, cleaned and butterflied, Sea salt and freshly ground black pepper, 5 tablespoons grapeseed oil, 1 large yellow onion, thinly sliced, and more.

Yes, Parvin’S Tamarind-Stuffed Fish 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!

Parvin’S Tamarind-Stuffed Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions