Fish Poached in Tamarind and Lemongrass

    30 minutes

    Snapper is cooked in a fragrant Asian-style stock. If you don't have any tamarind you can substitute distilled malt vinegar, as the tamarind juice lends a sour flavour.

    3 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 8 spring onions, chopped
    • 6 cloves garlic, crushed
    • 1/2 teaspoon dried crushed chillies
    • 1/2 teaspoon ground turmeric
    • 1 1/4 litres water
    • 6 stalks lemongrass, ground
    • 4 tablespoons tamarind juice
    • salt to taste
    • 900g red snapper fillets, cut into 2cm pieces

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil in a large saucepan over medium heat. Mix in spring onions, garlic, crushed chillies and turmeric. Cook and stir until the onions are tender, about 5 minutes. Pour water into frying pan, and mix in lemongrass and tamarind juice. Season with salt. Bring the mixture to a boil.
    2. Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.

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    Reviews in English (5)


    Everything is so ready avalable now days it is really great  -  29 Sep 2008


    Altered ingredient amounts. I didn't have lemon grass, so I used lemon juice and tamarind. I also doubled the red chillies.  -  18 May 2010  (Review from Allrecipes India)


    Loved it. Fresh, tangy, easy to make. I'm SO making it again  -  18 May 2010  (Review from Allrecipes India)