Red Snapper or Other Fillets in Red Sauce Recipe

Name: Red Snapper or Other Fillets in Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small fresh red chiles, stemmed, seeded, and roughly chopped; 2 garlic cloves, peeled; 2 shallots, roughly chopped; One 1-inch piece fresh ginger, peeled and roughly chopped; 1 teaspoon ground turmeric; 1 1/2 to 2 pounds fillets of red snapper, sea bass, grouper, or halibut, skinned and cut into 2-inch chunks; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons Tamarind Paste (page 585); 1 teaspoon nam pla, plus more to taste; 2 scallions, trimmed and chopped, for garnish

Servings: persons

1
Place the chiles, garlic, shallots, ginger, and turmeric in a food processor and process until pasty.
2
Spread the mixture on the fish fillets (you can prepare the fish to this point, then cover and refrigerate for a few hours).
3
Heat the oil in a large skillet, preferably nonstick, over medium-high heat.
4
About 2 minutes later, when the oil is hot, add the fish fillets and cook until the fish is fragrant, about 30 seconds.
5
Combine the tamarind paste with 1 cup water and add to the pan; bring to a boil.
6
Lower the heat to medium and simmer, stirring gently once or twice, until the fish is cooked through, 5 to 10 minutes.
7
Season to taste with nam pla, garnish with scallions, and serve.
8
Substitute 2 pounds medium shrimp, peeled, for the fish.
9
Substitute palm or brown sugar for the tamarind.

kcal

Calories

Carbs

Protein

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 4 small fresh red chiles, stemmed, seeded, and roughly chopped, 2 garlic cloves, peeled, 2 shallots, roughly chopped, One 1-inch piece fresh ginger, peeled and roughly chopped, and more.

Yes, Red Snapper or Other Fillets in Red Sauce falls under the General 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!

Red Snapper or Other Fillets in Red Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions