Fish Poached in Tamarind and Lemongrass

Fish Poached in Tamarind and Lemongrass


2 people made this

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.

Kim Abdullah

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.

Recently Viewed

Reviews (1)


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

Write a review

Click on stars to rate