Light and fragrant poached fresh fish

Fresh fish poached in a light & fragrant sauce

A light and fragrant fish dish that is absolutely delish and very easy to make.The fish is  gently poached in a sweet and tangy sauce made from our caramelised tomato and tamarind paste.  You will taste the fish as well as subtle sweet, spicy and lingering flavours around it  This is the simplest dish you'll ever make and probably one of the most flavoursome. Just superb ! To be enjoyed with a quality wine.

 

Cooking Time - 10 -15 minutes

Serves  4 - 6

Ingredients

  • Fillet of Fish of your choice  -                        10 - 12 Fillets  ( 200g per fillet, 2 fillets per person)
  • Caramelised Tomato & Tamarind paste       200g  (1 Pottle)
  • Chopped coriander leaves and soft stems   1/2 to 3/4 cup
  • Fish stock                                                      600 ml   ( You can use vegetable stock cubes also if you don't have fish stock)
  • Zest of Lemon                                                1/2 Lemon (small)
  • Lemon Juice                                                   1/2 Lemon small
  • Extra virgin olive oil                                         2 Tablespoons
  • Salt to taste

Notes

  • If you don't have fish stock or vegetable stock cubes, do not worry, we can use water, but will have to add the flavours a little bit.  If you decide to use water, then use only 500ml of water and little bit of extra salt for taste
  • Use a large saucepan with a lid (ideally non stick) for this dish..

Method

  • In a large saucpan, on medium heat add extra virgin olive oil and heat. 
  • Add the contents of whole pottle of caramelised tomato and tamarind paste to saucepan, sautee and caramelise the paste for about 2 minutes, constantly stirring. (Do not burn the paste, so watch the heat)
  • Add in Lemon zest of 1/2 a lemon and mix well
  • Slowly pour in the fish stock (or vegetable stock) and mix well into a sauce 
  • Squeeze in lemon juice of half a lemon and bring sauce to a boil, add salt to taste  (taste sauce and adjust salt or lemon juice as required)
  • Drop the heat to simmer,  lay fish fillets into the sauce ensuring it is evenly spread across the pan and covered by the sauce.
  • Place lid over the saucepan and simmer for 3 minutes maximum, turn the heat off, stir in the chopped coriander and place lid over saucepan.
  • Leave lid on for 4 - 5 minutes, letting the fish poach and absorb the flavours of the sauce
  • Serve with Basmati rice

Making Basmati rice

  • In deep saucepan wash 2 cups of basmati rice, and 8 cups of water and bring to boil uncovered
  • Boil rice for 10 - 15 minutes until rice is firm but cooked, drain water from rice with strainer
  • Return rice to saucepan, cover with lid and leave for 5 miunutes
  • Fluff rice with a fork before serving.