Tamarind Dorade
Tamarind Dorade
Jul 31, 2012 | 2:43 pm
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
745
Calories Per Serving
Deliver Ingredients
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.
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Nutritional Facts
Total Fat
22g
31%
Sugar
80g
89%
Saturated Fat
4g
17%
Carbohydrate, by difference
134g
100%
Protein
2g
4%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
11mg
1%
Choline, total
5mg
1%
Fiber, total dietary
10g
40%
Folate, total
37µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
54mg
17%
Niacin
2mg
14%
Phosphorus, P
88mg
13%
Selenium, Se
5µg
9%
Sodium, Na
2090mg
100%
Water
94g
3%
