Equipment
Ingredients
Seafood & Produce
- 300 g white fish fillets, boneless, skinless, at room temperature
- 200 g broccolini, ends trimmed
Tamarind-Coconut Marinade
- 100 ml full-fat coconut milk
- 30 g tamarind puree
- 15 ml fish sauce
- 10 g brown sugar
- 2 garlic, minced
- 10 g ginger, grated
- 3 g black pepper, freshly cracked, coarse
For Roasting
- 15 ml coconut oil, melted
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 474 kcal
- Protein
- 35 g
- Carbohydrates
- 25 g
- Fat
- 27 g
- Fiber
- 5 g
- Sugar
- 13 g
- Sodium
- 1100 mg
- Saturated Fat
- 17 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 90 mg
- Potassium
- 1085 mg
- Calcium
- 128 mg
- Iron
- 4.4 mg
- Magnesium
- 106 mg
- Phosphorus
- 482 mg
- Zinc
- 1.9 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 98 mg
- Vitamin D
- 18.0 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.22 mg
- Niacin
- 5.4 mg
- Folate
- 36 mcg
- Water
- 163 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C/400°F. Place a large oven-safe skillet inside the oven as it preheats to ensure a hot cooking surface for the fish.
In a mixing bowl, whisk together the full-fat coconut milk, tamarind puree, fish sauce, brown sugar, minced garlic, grated ginger, and freshly cracked black pepper until the sugar is fully dissolved.
Submerge the white fish fillets into the tamarind marinade, ensuring they are evenly coated. Set aside at room temperature to marinate for 15 minutes.
In a separate bowl, toss the trimmed broccolini with the melted coconut oil and kosher salt until evenly coated.
Carefully remove the hot skillet from the oven using thick oven mitts. Place the marinated fish fillets in the center of the skillet and arrange the seasoned broccolini around the edges.
Roast in the oven for 10 to 12 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C/145°F. The broccolini should be tender-crisp with slightly charred florets.
Remove the skillet from the oven and let the dish rest for 2 minutes before serving directly from the pan. Garnish with an extra pinch of black pepper if desired.
Chef's Notes
- For the absolute best flavor, use a block of seedless tamarind soaked in warm water and strained, rather than a pre-made puree. It offers a brighter, fruitier acidity without the artificial preservatives.
- Always pat your fish fillets completely dry with a paper towel before submerging them in the marinade. This ensures the coconut milk mixture adheres properly rather than sliding off.
- Preheating the skillet in the oven is a critical step. It creates an immediate sear on the bottom of the fish and broccolini, enhancing the texture and color without requiring you to flip the delicate ingredients halfway through.
Storage
Refrigerator: 2 days — Store in an airtight container. The broccolini will lose some of its crunch after storing.
Reheating: Reheat gently in a 150°C/300°F oven until just warmed through to avoid overcooking the delicate fish.
Troubleshooting
Fish is dry, tough, and rubbery
Cause: The fish was left in the oven for too long and overcooked
Fix: Cannot be fixed
Prevention: Check the fish at the 8-minute mark. Use a meat thermometer to ensure the internal temperature does not exceed 60°C (140°F) before resting, as carryover cooking will push it to the safe 63°C (145°F) mark.
Broccolini burns before the fish is cooked through
Cause: The fish fillets were too thick, requiring a longer cooking time than the delicate broccolini florets
Fix: Remove the broccolini from the skillet early and cover loosely with foil to keep warm while the fish finishes cooking.
Prevention: Select evenly sized, moderately thin fish fillets, or wait to add the broccolini to the skillet until 3-4 minutes after the fish has begun roasting.
Cultural Context
The pairing of sour tamarind and rich coconut milk is a cornerstone of coastal Southeast Asian and Southern Indian cooking. This combination expertly balances the natural, creamy sweetness of the coconut with the tart, fruity notes of tamarind. It creates a bright and robust profile that elevates delicate seafood without completely overpowering its natural flavor.
