4
1 rating

Tamarind Dorade

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If you've never had it before, dorade, also sold as sea bream in some markets, is a wonderful firm, white-fleshed fish that cooks quickly and has a mild flavor. A neat little trick we use to get the skin nice and crisp is to lay another, smaller sauté pan on top of the fillet as it cooks.

4
Servings
841
Calories Per Serving

Ingredients

For the sauce

  • 2 Tablespoons soybean oil
  • 1/2 medium-sized yellow onion, sliced
  • 4 cloves garlic, sliced
  • 5 chiles de arbol, stemmed
  • 2 Cups clam juice
  • 14 Ounces tamarind concentrate
  • 1 Cup sugar
  • 1 Teaspoon salt

For the fish

  • 1 Tablespoon soybean oil
  • 4 dorade fillets
  • Salt and white pepper, to taste

Directions

For the sauce

In a saucepan, heat the oil over medium heat. Add the onion and garlic. Sauté until the onion becomes translucent. Add the chiles de arbol and sauté for another 2 minutes.

Add the clam juice, tamarind concentrate, and sugar. Boil for 2-3 minutes and reduce the heat to low. Simmer for 10 minutes. Add the salt and remove from the heat. Pour the mixture into a blender and mix well. Strain the sauce.

For the fish

Heat the oil in a skillet over high heat. Season the fillets with salt and pepper, to taste. Add the fillets skin side down. Use a smaller skillet to press down the fish with light pressure. Cook until the skin is light brown and crisp. Flip the fish and cook for 1 more minute. Serve with cilantro rice and tamarind sauce.