Equipment
Ingredients
Marinade
- 120 ml coconut milk, full-fat, well stirred
- 30 g tamarind paste
- 15 ml fish sauce
- 15 g brown sugar
- 2 garlic, minced
- 10 g ginger, grated
- 3 g black pepper, freshly cracked
Fish and Vegetables
- 400 g white fish fillets
- 200 g broccolini, trimmed
- 15 ml olive oil
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 465 kcal
- Protein
- 41 g
- Carbohydrates
- 29 g
- Fat
- 22 g
- Fiber
- 4 g
- Sugar
- 15 g
- Sodium
- 1134 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 86 mg
- Potassium
- 1461 mg
- Calcium
- 127 mg
- Iron
- 4.3 mg
- Magnesium
- 146 mg
- Phosphorus
- 559 mg
- Zinc
- 1.8 mg
- Vitamin A
- 56 mcg
- Vitamin C
- 94 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 110 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.30 mg
- Niacin
- 5.7 mg
- Folate
- 92 mcg
- Water
- 313 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
In a mixing bowl, whisk together the coconut milk, tamarind paste, fish sauce, brown sugar, minced garlic, grated ginger, and black pepper until the sugar is dissolved.
Place the white fish fillets into the bowl, turning to coat them thoroughly in the marinade. Let sit at room temperature for 15 minutes.
Toss the trimmed broccolini with olive oil and kosher salt in a separate bowl or directly on the cutting board.
Heat an oven-safe skillet over medium-high heat. Lift the fish from the bowl, allowing excess marinade to drip back in, and sear the fillets for 2 minutes on one side.
Flip the fish fillets carefully using a fish spatula. Arrange the seasoned broccolini in the empty spaces around the fish, then pour the reserved marinade over the fish and vegetables.
Transfer the skillet to the preheated oven and roast for 8 to 10 minutes. The fish should reach an internal temperature of 63°C (145°F) and flake easily with a fork, and the broccolini should be tender-crisp.
Remove the skillet from the oven, allow it to rest for 2 minutes, and serve hot, spooning the thickened pan sauce over the fish and garnishing with extra black pepper.
Chef's Notes
- Tamarind concentrate varies widely depending on origin and brand. Always taste your wet mixture before adding raw proteins to calibrate the sweet-sour balance.
- Searing the fish quickly before transferring it to the oven adds incredible depth of flavor and helps build a slightly caramelized crust that you cannot get from baking alone.
- Full-fat coconut milk is essential here to prevent the sauce from splitting when exposed to the high heat of the skillet and oven.
- If your broccolini stems are exceptionally thick, slice them in half lengthwise so they roast in the exact same time it takes the fish to cook.
Storage
Refrigerator: 2 days — Store leftover fish and broccolini in an airtight container.
Reheating: Gently reheat in a skillet over low heat until warmed through, or microwave in 30-second bursts to prevent overcooking the fish.
Troubleshooting
Marinade is overpoweringly sour or tart.
Cause: Tamarind pastes and concentrates vary heavily in acidity by brand.
Fix: Drizzle the finished dish with a small amount of honey or maple syrup to balance the acidity.
Prevention: Taste your marinade before adding raw fish. Adjust by adding more brown sugar if necessary.
Fish is dry and rubbery.
Cause: The fish was left in the oven too long or cut too thin.
Fix: Cannot be fixed, but ensure you spoon plenty of the coconut-tamarind pan sauce over the top to add moisture.
Prevention: Check the internal temperature 2 minutes before the suggested cooking time.
Marinade separates or breaks in the pan.
Cause: Using low-fat coconut milk or allowing the pan to get too hot before moving to the oven.
Fix: Stir a splash of water or extra coconut milk into the pan off the heat to bring the emulsion back together.
Prevention: Always use full-fat coconut milk and do not boil the sauce aggressively on the stovetop.
Cultural Context
Tamarind and coconut are a classic flavor pairing in Southeast Asian and coastal Indian cuisines, perfectly balancing rich creaminess with bright, fruity acidity. This modern skillet application adapts those traditional flavor profiles into a rapid weeknight format while preserving the soul of a slowly simmered curry.
