Prepare to embark on a mouthwatering journey that will transform your ordinary dinner into an extraordinary culinary experience! This Flounder with Tamarind Sauce recipe is not just a meal – it's a flavor explosion that combines the delicate sweetness of flounder with the bold, tangy punch of tamarind. Imagine a dish so vibrant and delicious that it will transport your taste buds to the bustling street markets of Asia, all from the comfort of your own kitchen. Whether you're a seafood lover or an adventurous home cook looking to impress, this recipe promises to be your new go-to sensation!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 flounder fillets
- 2 tablespoons tamarind paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Green onions for garnish
Instructions
- Pat the flounder fillets dry with paper towels to remove excess moisture, which will help achieve a better sear and prevent steaming.
- In a medium bowl, whisk together tamarind paste, soy sauce, honey, grated ginger, and minced garlic to create a vibrant, tangy sauce. Set aside.
- Heat vegetable oil in a large non-stick skillet over medium-high heat until the oil shimmers and appears slightly rippled.
- Carefully place the flounder fillets in the hot skillet, ensuring they are not overcrowded. Cook for 3-4 minutes on the first side until a golden-brown crust forms.
- Gently flip the fillets and pour the prepared tamarind sauce over the fish. Reduce heat to medium and let the sauce simmer and slightly reduce around the fillets, cooking for an additional 2-3 minutes.
- Check the fish for doneness by ensuring it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Transfer the flounder to serving plates, spooning any remaining sauce over the top of the fillets.
- Garnish with finely chopped green onions for added freshness and a pop of color.
- Serve immediately with steamed rice or a light salad to complement the tangy tamarind sauce.
Tips
- Pat the fish dry: Moisture is the enemy of a perfect sear. Use paper towels to remove excess moisture from the flounder fillets, ensuring a golden-brown crust that's crispy and delectable.
- Temperature is key: Use a meat thermometer to check that your fish reaches 145°F (63°C) for perfect doneness. Overcooked fish can become dry and tough.
- Sauce consistency matters: Watch your tamarind sauce carefully while simmering. You want it to reduce slightly and coat the fish with a glossy, flavorful glaze.
- Fresh ingredients make a difference: Use freshly grated ginger and minced garlic for the most vibrant flavor profile.
- Don't overcrowd the pan: Cook the fillets in batches if necessary to ensure each piece gets a perfect golden sear.
- Garnish with purpose: The chopped green onions aren't just for looks – they add a fresh, sharp contrast to the rich, tangy sauce.Pro tip: Serve this dish immediately after cooking to enjoy the fish at its most tender and the sauce at its most vibrant!
Nutrition Facts
Calories: 225kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: 70mg
