Tamarind-Glazed Grilled Fish With Coconut Rice Recipe

About this recipe

Tamarind-Glazed Grilled Fish with Coconut Rice is a delightful Asian-inspired dish that brings together bold flavors and wholesome goodness. The tender fish fillets are marinated in a tangy tamarind sauce, perfectly grilled for a smoky caramelized finish. Paired with fragrant coconut-infused rice, this dish offers a unique combination of creamy, savory, and slightly sweet flavors. Packed with 31g of protein, it’s an excellent choice for a satisfying and nutritious lunch. The simple steps make it accessible even for intermediate cooks, while the aromatic ingredients like ginger, garlic, and coriander elevate the dish to a restaurant-quality meal. Serve it fresh and warm for a midday treat that’s both comforting and energizing, perfect for busy days or special occasions.

Ingredients

• 1 kg Basmati Rice
• 100 g Tamarind Paste
• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 piece Coconut

Instructions

1. 1. Rinse the fish fillets under cold water and pat them dry with a paper towel.
2. 2. In a bowl, mix tamarind pulp, soy sauce, honey, ginger paste, garlic paste, red chili powder, and black pepper into a smooth marinade.
3. 3. Coat the fish fillets evenly with the marinade and let them rest for 15 minutes.
4. 4. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until the rice is tender and fluffy.
5. 5. Heat oil in a grill pan over medium heat. Once hot, place the marinated fish fillets on the pan.
6. 6. Grill the fish for 3-4 minutes on each side until cooked through and slightly caramelized.
7. 7. Remove the fish from the pan and let it rest for a minute before serving.
8. 8. Fluff the cooked coconut rice with a fork and transfer it to serving plates.
9. 9. Place the grilled fish on top of the rice and garnish with chopped spring onions and coriander leaves.
10. 10. Serve immediately while warm and enjoy the delightful combination of flavors.