Tamarind-Glazed Black Bass With Coconut-Herb Salad

Ingredients for Tamarind-Glazed Black Bass With Coconut-Herb Salad

• 45g unsweetened shredded coconut

• 3 tablespoons 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 tablespoon double-concentrated tomato paste

• 60ml tamarind concentrate

• 2 tablespoons honey

• 1 tablespoon low-sodium soy sauce

• 2 (1 1/2–2-lb.) head-on whole black sea bass or red snapper, cleaned

• 3 Thai chillies or 2 serrano chillies, thinly sliced

• 240ml mint leaves, torn if large

• Lime wedges (for serving)

How to make Tamarind-Glazed Black Bass With Coconut-Herb Salad

Toast coconut in a dry medium saucepan over medium heat, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl.

Wipe out saucepan. Combine oil and shallots in saucepan and set over medium-high heat. Cook, stirring often, until shallots are golden brown and crisp, 8–10 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; immediately season with salt.

Reduce heat to medium and add ginger and garlic to saucepan. Cook, stirring occasionally, until browned in spots, about 4 minutes. Add tomato paste and cook, stirring constantly, until paste splits and colour darkens slightly, about 2 minutes. Add tamarind concentrate, honey, and soy sauce and cook, stirring constantly, until glaze is smooth and just beginning to bubble, about 1 minute. Remove pan from heat; taste glaze and season with salt.

Place a rack in upper third of oven; preheat to 218°C. Place 1 fish on a cutting board and thoroughly pat dry inside and out with paper towels. Using a sharp knife, make slashes crosswise on a diagonal about every 2" along length of body (make sure to cut all the way down to the bones as this will help the fish cook evenly). Turn fish over and repeat process on the other side. Transfer fish to a parchment-lined baking sheet, then repeat with remaining fish.

Season both fish all over with salt. Brush both sides with about half of the glaze, leaving the garlic and ginger behind. Roast fish, brushing with remaining glaze halfway through, until glaze is sticky and flesh flakes easily with a fork, 16–20 minutes.

Arrange fish on a large platter or 2 smaller platters and scatter toasted coconut, crispy shallots, chillies, and mint evenly on top. Serve with lime wedges alongside for squeezing over.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.