Mains
Poisson Grillé au Tamarin
Ingredients
- - whole white fish (such as snapper), cleaned: 1 (about 1 kg) (1 (about 2.2 lb))
- - tamarind paste: 2 tbsp (2 tbsp)
- - garlic, minced: 3 cloves (3 cloves)
- - fresh ginger, grated: 1 tbsp (1 tbsp)
- - chilli, finely chopped: 1 (1)
- - vegetable oil: 3 tbsp (3 tbsp)
- - salt: 1 1/2 tsp (1 1/2 tsp)
- - lime, cut into wedges, to serve: 1 (1)
Method
- Score the fish 2-3 times on each side to help the marinade penetrate.
- Mix the tamarind paste, garlic, ginger, chilli, oil and salt into a smooth paste.
- Rub the paste all over the fish, including inside the cavity, and marinate for at least 20 minutes.
- Heat the grill to medium-high (around 200C/400F equivalent) and oil the grates well.
- Grill the fish for 8-10 minutes per side, basting once with any remaining marinade, until the flesh flakes easily.
- Serve hot with lime wedges on the side.
Introduction: Whole fish marinated in a tangy tamarind and chilli paste, then grilled over charcoal, this is a staple main course found at family gatherings and seaside grills across the islands.
Cultural Background: Whole fish marinated in a tangy tamarind and chilli paste, then grilled over charcoal, this is a staple main course found at family gatherings and seaside grills across the islands.
Tips: Scoring the fish is what lets the tangy marinade actually reach the flesh, not just the skin. Oil the grill grates generously to stop the skin from sticking and tearing.
Variations: No grill? Cook under a hot oven grill (broiler) for a similar result, about 8 minutes per side. Add a spoonful of honey to the marinade for a slightly caramelised finish. This recipe does not have a distinct vegetarian/vegan conversion beyond the dietary tags listed above; no authentic substitution was forced.
Storage: Refrigerate cooked fish in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat, or in a 150C (300F) oven for 8-10 minutes, to avoid drying it out. Nutrition (per serving, approximate) Calories: 310 kcal | Protein: 34 g | Carbohydrates: 6 g | Fat: 16 g
FAQs
Q: Can I use fish fillets instead of a whole fish?
A: Yes, reduce the grilling time to about 4-5 minutes per side depending on thickness.
Q: Where do I find tamarind paste?
A: Most international or Asian grocers stock jarred tamarind paste or concentrate.