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Ingredientes
- 1 1/2 Tbsp. tamarind from a pliable block
- 1/2 c. cool water
- 2 sm shallots
- 3 clv garlic
- 2 tsp finely minced cleaned fresh cilantro
- 1 Tbsp. Asian fish sauce
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 1/2 tsp vegetable oil
- 2 x six oz red snapper fillets with skin
- 2 x scallions
- 1 med fresh red chilies (1 to 3" long)
- 2 Tbsp. fresh whole basil leaves or possibly small fresh regular basil leaves
Direcciones
- In a small bowl blend tamarind and water and let stand 10 min. With fingers rub tamarind to dissolve in water. Pour mix through a sieve into a small heavy saucepan, pressing hard on solids, and throw away solids. Slice shallots thinly and mince garlic. Add in shallots, garlic, cilantro roots, fish sauce, sugar, and salt to tamarind water and simmer, stirring occasionally, till slightly thickened, about 2 min. Keep sauce hot, covered. Sauce may be made 1 hour ahead and reheated before serving. Preheat broiler. Brush rack of a small broiler pan with oil and on it place snapper fillets, skin sides down. Add in salt to season and broil 4 to 5 inches from heat till just cooked through, 7 to 8 min. While fish is broiling, slice scallions and chilies thinly and diagonally. Mix whole basil leaves into hot sauce just before serving. Move fish to a platter and pour tamarind sauce over it. Sprinkle scallions and chilies over fish and garnish with basil sprigs.
- Serves 4 Each serving about 130 calories and 2 grams of fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 16 | 13% |
| Total Fat 1.78g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 31mg | 10% |
| Sodium 552mg | 23% |
| Potassium 461mg | 13% |
| Total Carbs 7.18g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.53g | 4% |
| Protein 18.28g | 29% |
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