July 31, 2012
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.
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.