Tamarind Trout

If you’ve never cooked with tamarind paste, get ready to experience a palate trip all its own. It’s made from a tropical fruit with a large pit and a unique sour taste, brightened with a fruity-sweet undertone. Tonight, it will flavour a tangy glaze for your trout. You’ll further the tropical twist with a toasted coconut and cilantro topping, which you’ll sprinkle on the fish and the cucumber salad. The final piece of this pleasing puzzle: cauliflower ‘rice’ dotted with scallions.

Ingredients you will need

  • 2 Trout fillets (high-protein serving)
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 1 Scallion
  • 1 Lime (or lemon)
  • 2 Cucumbers
  • 300g Cauliflower ‘rice’
  • 7.5ml Tamarind paste
  • 25g Shredded coconut
  • 15ml Organic ketchup
  • 8.5g Laotian Notions spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
  • Medium pan
  • Oil
  • Salt & pepper
  • Basting brush

Preparation

  • Cook the cauliflower ‘rice’
    Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. In a medium pan, heat a drizzle of oil on medium. Add the cauliflower ‘rice’. Cook, stirring occasionally, 8 to 10 minutes, until softened; season with ½ the spice blend and S&P to taste. Add ½ the ginger and ½ the white bottoms of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
  • Mise en place
    While the cauliflower ‘rice’ cooks, cut the lime into 6 wedges. Thinly slice the cucumbers into rounds. Roughly chop the cilantro leaves and stems. In a small bowl, combine the ketchup, tamarind paste and juice from ⅓ of the lime wedges.
  • Make the coconut-herb topping
    In the reserved pan, heat a drizzle of oil on medium. Add the coconut and remaining ginger; season with a pinch of the remaining spice blend and S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until the coconut is toasted. Transfer to a bowl. Add juice from up to ½ the remaining lime wedges, to taste, as much of the cilantro as you’d like and a drizzle of oil. Stir to combine thoroughly. Wipe out and reserve the pan.
  • Cook the trout
    In the same pan, heat a drizzle of oil on medium. Pat the trout dry with paper towel; season with the remaining spice blend and S&P. Add the trout* to the pan, starting skin-side up, and cook, 1 to 2 minutes per side, or until cooked as desired. Brush the tamarind mixture on the fish and cook, partially covered, 1 to 2 minutes, until glazed.
  • Make the cucumber salad
    In a medium bowl, combine the cucumbers, ½ the coconut topping and as many of the remaining white bottoms of the scallion as you’d like; season with S&P to taste. If the salad seems dry, toss with a drizzle of oil.

Plate your dish

Divide the finished cauliflower ‘rice’ between your plates. Top with the tamarind-glazed trout. Top the trout with the remaining coconut-herb topping. Garnish with the remaining lime wedges and as many of the green tops of the scallions as you’d like. Serve the cucumber salad on the side. Bon appétit!

Source: https://www.makegoodfood.ca/en/recipe/tamarind-glazed-trout-1