Sweetlip Fillets with Tamarind
Elevate your seafood experience with this tantalizing recipe for Sweetlip Fillets with Tamarind—a perfect balance of sweet, tangy, and savory flavors. Succulent sweetlip fish fillets are pan-seared to golden perfection and bathed in a luscious tamarind glaze infused with soy sauce, brown sugar, fragrant garlic, zesty ginger, and a hint of red chili for just the right touch of heat. Finished with a squeeze of fresh lime and a sprinkle of vibrant cilantro, this dish is a symphony of bold tropical flavors. Ready in just 35 minutes, this simple yet elegant meal is ideal for weeknight dinners or special occasions. Pair it with steamed rice or a crisp salad for a complete, mouthwatering feast!
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Recipe Information
Ingredients
- 4 pieces Sweetlip fish fillets
- 2 tablespoons Tamarind paste
- 1 tablespoon Soy sauce
- 1.5 tablespoons Brown sugar
- 2 cloves Garlic
- 1 inch Ginger
- 1 medium Red chili
- 2 tablespoons Vegetable oil
- 2 tablespoons Coriander leaves (cilantro)
- 1 piece Lime
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the sweetlip fish fillets under cold water and pat them dry with a paper towel. Season both sides with salt and black pepper.
In a small bowl, mix the tamarind paste, soy sauce, and brown sugar until the sugar dissolves. Set aside.
Finely mince the garlic and ginger. Slice the red chili thinly, removing seeds if you prefer less heat.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Add the minced garlic, ginger, and red chili to the skillet and sauté for 30 seconds until fragrant.
Place the sweetlip fillets in the skillet and cook for 3-4 minutes on one side, until golden brown. Flip the fillets gently and cook the other side for another 3-4 minutes.
Reduce the heat to low, then pour the tamarind sauce mixture over the fillets. Allow the fillets to simmer in the sauce for another 5-7 minutes, spooning the sauce over the fish occasionally.
Once the fish is fully cooked and flaky, remove from heat. Squeeze fresh lime juice over the fillets for added brightness.
Transfer the fish to a serving platter and garnish with chopped coriander leaves.
Serve immediately with steamed rice or a fresh salad.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 33.6 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
