Stripe Bass with Tamarind Glaze Recipe irene wong Recipe

Name: Stripe Bass with Tamarind Glaze Recipe irene wong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup of vegetable oil for frying; 3 cloves of garlic, finely diced; 2 shallots, thinly sliced; l l/2 tablespoon of sugar; 1/2 tablespoon turmeric; l/2 cup of vegetable stock; 2 tablespoon of tamarind (diluted w/ 1 cup of water) *see note; 1/4 cup of vegetable oil for frying; 3 cloves of garlic, finely diced; 2 shallots, thinly sliced

Servings: persons

1/4 cup of vegetable oil for frying
3 cloves of garlic, finely diced
2 shallots, thinly sliced
l l/2 tablespoon of sugar
1/2 tablespoon turmeric
l/2 cup of vegetable stock
2 tablespoon of tamarind (diluted w/ 1 cup of water) *see note
1/4 cup of vegetable oil for frying
3 cloves of garlic, finely diced
2 shallots, thinly sliced

1
Wash and pat dry the fillet, (can be steam, grill, or bake)
2
Heat the oil in a wok or a pan fry the fillet til the meat turns lightly brown and set aside.
3
In a separate bowl, mix cornstarch and vegetable stock and set aside.
4
Heat 2 T of oil and brown garlic, shallots and ginger.
5
Add tamarind juice and fish sauce.
6
Bring it to a boil and add sugar, spicy paprika and cornstarch mixture to thicken.
7
*Note for Tamarind Water : Made by soaking dried tamarind rind in cold water for 15-20 minutes or overnight, break it apart thoroughly then straining the liquid through a fine sieve.

278

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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: 1/4 cup of vegetable oil for frying, 3 cloves of garlic, finely diced, 2 shallots, thinly sliced, l l/2 tablespoon of sugar, and more.

Yes, Stripe Bass with Tamarind Glaze Recipe irene wong 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.

Stripe Bass with Tamarind Glaze Recipe irene wong

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