Tamarind Sauce
Tamarind sauce is superb with steamed firm-fleshed fish, such as halibut or monkfish or shellfish like prawn.
Overview
A Thai-inspired sauce balancing tart tamarind with umami-rich fish sauce and aromatic ginger. This complex, gloss-coated accompaniment brings bright acidity and subtle heat to steamed fish and prawns.
Ingredients
Base oil
- 2 tablespoons groundnut oil
Aromatics
- 4 spring onions (3 cm julienne)
- 3 cloves garlic
- 2 tablespoons ginger (grated)
Flavourings
- 2 tablespoons light soy sauce
- 1 tablespoon palm sugar
- 2 tablespoons tamarind paste
- 1 tablespoon fish sauce
- 10 black peppercorns (crushed)
Method
Stage 1 - Cook aromatics
- Heat the groundnut oil in a frying pan, add the spring onions and sauté over a medium heat until softened.
- Add the garlic and ginger, reduce the heat to low and cook for 2 minutes.
Stage 2 - Add flavourings
- Add the remaining ingredients to the pan and simmer gently, stirring occasionally, for a further 2 minutes.
- Transfer the sauce to a bowl and cover with cling film, piercing it in a few places.
- Leave to stand for about 20 minutes before serving.
Notes
- Tamarind paste: Essential for tart, complex flavour; use fresh paste from Asian suppliers, not bottled concentrate.
- Fish sauce: This pungent ingredient adds depth; use sparingly as it is very strong.
- Palm sugar: Use this rather than regular sugar for authentic Thai flavour; available in Asian markets.
Serving
Serve at room temperature with steamed firm-fleshed fish (halibut, monkfish, sea bass), prawns, or other shellfish. Also excellent with Thai curries.
Storage
- Keeps refrigerated for 3-4 days in an airtight container.
- Freezes well for up to 1 month.
- Best eaten at room temperature; flavours develop as it sits.
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