Tamarind Glazed Black Bass With Coconut Herb Salad

Ingredients

• ½ cup unsweetened shredded coconut
• 3 Tbsp. virgin coconut oil or a neutral oil (such as grapeseed or vegetable)
• 2 medium shallots, thinly sliced into rings
• Kosher salt
• 1 2" piece ginger, scrubbed, thinly sliced lengthwise
• 4 garlic cloves, crushed
• 1 Tbsp. double-concentrated tomato paste
• ¼ cup tamarind concentrate
• 2 Tbsp. honey
• 1 Tbsp. low-sodium soy sauce
• 2 1½–2-lb. head-on whole black sea bass or red snapper, cleaned
• 3 Thai chiles or 2 serrano chiles, thinly sliced
• 1 cup mint leaves, torn if large
• Lime wedges (for serving)
• Tamarind concentrate, often labeled “concentrate cooking tamarind,” can be found at Asian and Thai markets and online. We like Tamicon Tamarind Concentrate, $7. You can also use tamarind paste, a dense brick of dried tamarind pulp that isn’t as concentrated in flavor and needs to be thinned with water until spoonable. Use the same amount as you would concentrate.

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag