Ingredients
1 piece ginger
6 scallions
4 cloves garlic
2 tbsp. sesame oil
1/2 cup tamarind concentrate
2 tbsp. light soy sauce
2 tbsp. rice vinegar
1 tsp. Kashmiri red chile powder
1 tsp. date, palm or brown sugar
3/4 tsp. salt
4 cod, halibut or other flaky white fish fillets
3 Thai green chiles
white rice (for serving)
Directions
- 1
Heat oven to 400 degrees.
- 2
Roughly chop 2 inches of the ginger, and slice the remaining 1 inch piece into matchsticks.
- 3
Roughly chop 4 scallions, and thinly slice the remaining 2 scallions.
- 4
Smash and peel the garlic, and finely chop 1 of the cloves.
- 5
Toss together the roughly chopped ginger, the roughly chopped scallions, the 3 smashed garlic cloves and 1 tablespoon sesame oil in a 9 by 13-inch baking pan.
- 6
Arrange these ingredients so they make a bed for the fish to lay on.
- 7
Make the tamarind sauce: In a bowl, whisk together the finely chopped garlic, the remaining 1 tablespoon sesame oil, the tamarind concentrate, soy sauce, vinegar, chile powder, sugar and salt until the mixture thickens slightly, 2 to 3 minutes.
- 8
Place the fish fillets on the bed of ginger, scallions and garlic.
- 9
Top each fillet with the tamarind sauce until the fish is covered in sauce (about 2 tablespoons per fillet).
- 10
Cover with foil and bake until the fish flakes when poked with a fork, 12 to 15 minutes.
- 11
Use a spatula to scoop up the bed of aromatics along with each fillet and transfer to plates or a platter.
- 12
Top the fish with more sauce as desired, and garnish with the matchstick ginger, sliced scallions and chopped green chiles.
- 13
Serve with white rice.