Coastal Tamarind Coconut Fish with Mango Herb Relish
A vibrant African-Asian fusion dish featuring tender seared fish fillets glazed in a tangy tamarind-coconut sauce, topped with a fresh mango herb relish. The dish balances savory, sweet, and citrusy notes with a silky, aromatic finish.
🛒Ingredients
- 12 white fish fillets (such as cod or sea bass)
- 21 cup cooked jasmine rice
- 31/2 cup coconut milk
- 41 tbsp tamarind paste
- 51 tbsp honey
- 61 garlic clove, minced
- 71 tsp grated ginger
- 81 tbsp olive oil
- 91 ripe mango, finely diced
- 101 small red chili, finely chopped
- 112 tbsp fresh cilantro, chopped
- 121 lime, juiced
- 13Salt to taste
- 14Black pepper to taste
- 15Microgreens for garnish
👨🍳Instructions
Prepare the coconut rice by warming cooked rice with coconut milk until creamy and aromatic.
💡Tip: Use freshly cooked rice for the best texture.
Season the fish fillets with salt and pepper, then sear them in olive oil until golden brown on the outside and tender inside.
💡Tip: Do not move the fish too early to get a perfect crust.
In the same pan, add garlic, ginger, tamarind paste, honey, and coconut milk, then simmer to create a smooth glossy sauce.
💡Tip: Adjust sweetness and acidity to taste.
Mix diced mango, chili, cilantro, and lime juice to create a fresh relish.
💡Tip: Let the relish sit briefly to enhance flavor.
Plate the coconut rice, place the glazed fish on top, spoon over extra sauce, and finish with mango relish and microgreens.
💡Tip: Serve immediately for best flavor and texture.
📊Nutritional Information
Approximately 420 calories per serving
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