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Seared swordfish with lemongrass, tamarind, and fried garlic from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home (page 253) by Mark Bittman

  • chiles
  • cilantro
  • garlic
  • fresh ginger
  • lemongrass
  • tamarind paste
  • nam pla
  • swordfish steaks

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Accompaniments: Sticky rice

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Notes about this recipe

  • MikeCirillo on September 12, 2016

    This is an interesting recipe; instead of lemon providing the sour as in most fish recipes in this taramind provides the same effect. This has a nice combination of southeast Asian flavors, hot from chili peppers (I just just substituted crushed red pepper for fresh), sour *tamarind) and salty (fish sauce). It says it should be made with sticky rice but we had it with boiled, buttered new potatoes and it was delicious. My wife and I both loved it. The fried garlic was so good I think I should make a batch and put in on just about anything I eat! I had lemon grass growing in a herb garden and I keep other Asian ingredients in the pantry and fridge so that helped of course!

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