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  • 180 g piece of Snappers fillet or other white fish

  • 1 Pontiac potato boiled in salted water and cooled, then sliced

  • 1 jar tamarind concentrate available at Asian grocery stores

  • 1 chopped fine Chilli

  • 2 Cloves Garlic chopped fine

  • 1 teaspoon Coriander root chopped fine

  • 0.5 tablespoon Ginger peeled and chopped fine

  • 0.5 tablespoon Palm Sugar

  • 1 tablespoon Fish sauce

  • 1 tablespoon Yoghurt

  • Oil either peanut or olive

  • 2 tablespoons Butter

  • 0.25 diced Cucumber

  • Chilli powder for garnish

  • coriander leaf for garnish


  • 1.

    Fry the garlic, chilli, coriander root & ginger in a saucepan until fragrant then add the tamarind pulp and half a jar of water, bring to the boil and simmer for 5 to 10 minutes then add in the fish sauce and palm sugar.

  • 2.

    Heat some oil and butter in two pans and season both the potatoes and fish with some salt and pepper.

  • 3.

    Place the fish in one of the pans skin side down and cook until golden on one side then flip over and cook until just done, whilst cooking your potatoes the same way in the other pan.

  • 4.

    Place some sauce in the middle of a plate, place your potato next, then your fish, skin side up, then a dollop of yoghurt then the chilli powder, sprig of coriander and scatter some diced cucumber onto the sauce.

  • 5.

    Great with an Asian beer and some steamed bok choy or choy sum.

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Posted by JM92Report
I loved the dish but did half the tamarind concentrate as I have used this before in another dish and knew that it would overtake everything else in the dish so I was more sparing of the tamarind and it turned out to be a lovely dish.