Gurnard in Tamarind Sauce is a modern Fusion recipe for a classic dish of whole gurnard baked in parcels with a tamarind sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Gurnard in Tamarind Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
4 small gurnard, cleaned and scaled (1 for each person)
4 star anise
1 lemon, thinly sliced
For the Sauce:
4 spring onions, sliced into lengths
8 garlic cloves
4 tbsp finely-grated lemon zest
8 tbsp tamarind paste
4 tbsp soy sauce
2 tbsp fresh ginger, finely grated
4 tbsp vegetable oil
Method:
Combine the spring onions, garlic, lemon zest, tamarind paste, soy sauce, ginger and vegetable oil in a food processor. Pulse to chop and purée then turn into a bowl.
Take each gurnard and cut three deep slashes in the sides of each. Now take a double layer of kitchen foil. Line the base with lemon slices and sit the fish on top. Spoon 1/4 of the sauce over the fish and sit a star anise on top. Close the foil over the fish to form a parcel then sit on a baking tray. Repeat this process with the remaining fish.
Transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the fish is cooked thorough. Serve hot with rice or new potatoes.
