What would be more appetizing than the tangy caramelized sweet yellow onions to go with this steamed Red Snapper Fillet.
Sharp flavoured, sour, spicy combination.
1 large fresh Red Snapper fillet
Handful of dried red chillies (soaked)
2 tablespoons Tamarind Pulp (soaked)
1 large sweet yellow onion (sliced)
10 – 12 shallots
8 cloves garlic
2 fresh red chillies
1.1/2 to 2 inches younger ginger roots.
Mix the tamarind pulp with water and break it up with a fork to dissolve.
Strain the tamarind water and discard the pulp.
In the blender, add all shallots, garlic, young ginger roots and chillies and processed until all the ingredients are pureed using a little of the tamarind juice.
Adjust the ingredients to your taste bud.
In a sauce pan, with some cooking oil over medium low heat, add the blended ingredients and fry till the oil sips through.
Add the sliced yellow onions and fry for another two to three minutes.
Add the tamarind water together with some sea salt, coarse sugar and grounded pepper and simmer for another 8 to 10 minutes.
This is to melt and infuse the flavours and at the same time reduce the liquid so that the paste will be more concentrated.
Switched off the heat and set aside.
Score and rub a pinch of salt to the entire fish with Lawry’s Seasoned Salt.
Salt helps to bring natural flavour to the ingredient. For maximum flavour, add salt to the fish just before cooking.
Steam the Red Snapper fillet for about 15 minutes until the fillet turned opaque.
(This piece of fillet is very thick, therefore the steaming time has been extended).
Discard the steaming water from the metal plate.
In a new metal plate, place the steamed fish and pour a generous amount of the cooked tangy paste and steamed again for about 3 minutes to allow the paste to infused into the fish.
Serve while the fish is hot and garnished with lots of cilantros.
I chose Red Snapper because the fillet has great, firm and fine textured and has a mild white meat.
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