Herb-filled grilled fish with spicy tamarind dipping sauce from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal (page 20) by Leela Punyaratabandhu

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole striped bass for whole red snapper, and coconut sugar or light brown sugar for palm sugar. See recipe for Asian herb suggestions.

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