This is a great alternative to fish that is typically deep fried in many asian recipes. The light cod pairs remarkably well with the delightful combination of the sweet and spicy tamarind sauce , a family favorite.
Serves 4
Christina Arokiasamy
1 lb skinless cod fillet
1 tbs canola or peanut oil
2 Garlic cloves , minced
2 Fresh red chiles , minced
2 small shallots , chopped
3 tbs Fish sauce
3 tbs Tamarind Liquid
3 tbs palm sugar or brown sugar
Preheat the broiler. Place the fish on a baking sheet and drizzle with the oil. Carefully place the baking sheet on the top rack under the broiler and broil for 10 minutes , or until light golden and cooked through.
Meanwhile combine the garlic , chiles , shallots , fish sauce , tamarind liquid and palm sugar in a small pan. Bring to a boil over medium heat , then reduce the heat to low and simmer for 5 to 7 minutes.
Carefully remove the fish from the broiler and transfer to a serving platter. Pour sauce over fish and serve immediately.
Filed under: asian, Seafood, Thai | Tagged: asian, Asian seafood, Broiled cod in chile -tamarind sauce, Christina Arokiasamy, Hot aspicy, Thai | Leave a Comment »
