Grilled tamarind fish

We’ve been lucky with the weather since Tuesday, and have been making full use of our newly acquired barbecue.  For dinner tonight, I made some usual favourites on the stove (salt, pepper and chilli squid, steamed bok choy freshly harvested from the vegetable plot) as well as barbecued pomfret with a delicious tamarind sauce.  The sauce would work well with sea bass too.


  • 1 large pomfret, marinated in 1 tsp turmeric, 1 tsp chilli powder, 1/2 tsp salt
  • 4 tbsp tamarind juice
  • 1/4 cup water
  • 1 tbsp fish sauce
  • 1/4 tsp shrimp paste
  • 2 tbsp palm sugar
  • 1/2 lemon grass, finely sliced
  • 1/2 red chilli, finely sliced
  • 1 kaffir lime leaf


  • Grill the fish on the barbecue (or bake in the oven) – timing depends on the size of the fish
  • Mix all the ingredients together in a small saucepan
  • Leave to simmer over a low heat for 20 minutes.  Taste, and add a bit more fish sauce or palm
  • Once the sauce has thicken up and is syrup-y, remove the lime leaf
  • Plate the fish and pour the sauce over it

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