Stripe Bass with Tamarind Glaze Recipe irene wong

• 1/4 cup of vegetable oil for frying
• 3 cloves of garlic, finely diced
• 2 shallots, thinly sliced
• l l/2 tablespoon of sugar
• 1/2 tablespoon turmeric
• l/2 cup of vegetable stock
• 2 tablespoon of tamarind (diluted w/ 1 cup of water) *see note
• 1/4 cup of vegetable oil for frying
• 3 cloves of garlic, finely diced
• 2 shallots, thinly sliced

1. Wash and pat dry the fillet, (can be steam, grill, or bake)
2. Heat the oil in a wok or a pan fry the fillet til the meat turns lightly brown and set aside.
3. In a separate bowl, mix cornstarch and vegetable stock and set aside.
4. Heat 2 T of oil and brown garlic, shallots and ginger.
5. Add tamarind juice and fish sauce.
6. Bring it to a boil and add sugar, spicy paprika and cornstarch mixture to thicken.
7. *Note for Tamarind Water : Made by soaking dried tamarind rind in cold water for 15-20 minutes or overnight, break it apart thoroughly then straining the liquid through a fine sieve.

vegetable oil, garlic, shallots, sugar, turmeric, vegetable stock, tamarind, vegetable oil, garlic, shallots

Taken from www.chowhound.com/recipes/stripe-bass-tamarind-glaze-29573 (may not work)