Steamed snapper with tamarind-ginger sauce from The Spice Merchant's Daughter: Recipes and Simple Spice Blends for the American Kitchen by Christina Arokiasamy

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Notes about this recipe

  • Laura on May 31, 2014

    Pg. 164. I'm not sure why this is called 'Snapper with Tamarind-Ginger Sauce' since the ginger is not added to the sauce. In any event, I made this with mahi mahi. I eliminated the palm sugar syrup from the sauce as I made another recipe from this book awhile ago and found the palm sugar syrup to be too sweet. Instead, I added a tsp of sugar -- which made the sauce more tangy than intended, no doubt, but still good. The cook time of 15 minutes is too long. I would try 10 minutes next time.

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