How To Make Tamarind Paste + Halibut Filet With Tamarind Marinade And Stir-Fried Vegetables Recipe

Have you ever tried tamarind paste? I just love its sweet and sour taste. Though it takes a while to make, nothing beats homemade, right! And if you make a big batch you can freeze some for later in an icecube tray!

Homemade Tamarind paste

Ingredients

2 pounds or 1kg of tamarind pods
Water
Approx. ¼ cup raw honey, maple syrup, or agave syrup
Approx. ½ cup apple cider vinegar

Directions

1. Remove the out shell of the tamarind pods.
2. When peeled, you’ll notice 4 to 5 roots running down the sides. Remove these with a sharp knife. This takes forever, but the result will be worth it.
3. Then, add the peeled pods to a saucepan or cooking pot and just barely cover with water. Bring to a gentle boil over high heat. Cook/boil for a few minutes and then remove from the heat. Let sit, with the lid on the pot, for 10 minutes.
4. Bu now the tamarinds pods should be all soft and mushy.
5. Place a few pods add a time in a bowl and press out the seeds with a spoon and remove any roots that you may have missed when peeling the pods.
6. Place the tamarind paste back into the saucepan and add apple cider vinegar and your sweetener of choice.
7. Bring back to a gentle boil over medium-high heat. When boiling, reduce the heat and simmer for 15 to 20 minutes or until thickened. It should have a rough paste-like consistency.
   8 To get a smooth paste, place the paste in a colander and squeeze it through the holes.
8. To keep for later: Freeze in ice cube tray or mini muffin tin. Line with saran wrap (something I forgot, end result: tamarind paste stuck in ice cube tray). Freeze overnight. When frozen, store tamarind cubes in a Ziploc bag or plastic container with lid in the freezer.

Halibut Filet With Tamarind Marinade And Stir-Fried Vegetables Recipe

Ingredients

For stir-fry

1 cup chopped red cabbage chopped
1/2 cup bell pepper, julienned
1 cup carrot, julienned
1 cup cauliflower florets
1/2 cup chopped onions chopped
1 tbsp fresh grated ginger, or more to taste
3 cloves of garlic, minced
1/2 tsp turmeric powder
1 tsp garam masala or curry powder
1/4 cup spring onion, finely chopped
1/2 lime, juice only (lemon works too)
2 tablespoons soy sauce or Tamari
1 cup water
sea salt and black pepper to taste
12-ounce halibut filet

For the marinade (at least 4 hours, overnight is best)

2 tbsps tamarind paste
1 tsp fresh grated ginger
1 clove of garlic, minced
2 tsp fish/soy sauce
4 tbsps raw sugar
1 Thai chili pepper, finely chopped and deseeded
1 orange, juice only
3 tbsps extra-virgin olive oil
1 tsp sea salt

Directions

For the Marinade (at least 4 hours)

1. Combine all ingredients in a Ziploc bag. Massage the fish with the marinade. Let sit for at least 4 hours, best is overnight. Keep in the fridge.

For the stir-fry

1. I a large skillet or pot, heat cooking oil over medium heat. Saute onion for 2 to 3 minutes. Then add ginger and garlic and fry for 2 to 3 minutes more. Stir regularly.
2. When the onions are soft, add cabbage and bell pepper. Stir-fry for 4 to 5 minutes.
3. When softened, increase heat to medium-high and add cauliflower florets and carrot. Cook for 3 minutes while stirring.
4. Reduce heat to medium-low and add water, Tamari or soy sauce and lime juice.
5. Cook until the water has evaporated. This will take around 5 to 8 minutes. Stir occasionally. The last 2 minutes, add spring onions.
6. While the vegetables are cooking, take the fish out of the marinade. Heat cooking oil over medium-high heat. Cook fish approximately 5 to 8 minutes on each side. this will depend on the thickness of the fish.
7. Add the veggie mix to a plate and top with marinated fish. Garnish parsley if you want.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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