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Whole Roasted Bream with a Ginger-Tamarind Sauce for #SundaySupper


This week's #SundaySupper event is being co-hosted by Marlene of Nosh My Way along with Cindy Cindy's Recipes and Writings. They have chosen a tropical theme. 

I immediately started humming Aloha Oe while I mentally listed the possibilities. We haven't been to Kauai in far too long. I thought about the daily sunshine markets; I remembered the smell of beans roasting at the coffee plantations. I even considered burying a whole pig over hot coals.

Ha`aheo ka ua ina pali,
Ke nihi aela ka nahele
E hahai ana i ka liko,
Pua ahihi lehua o uka

Aloha Oe,
Aloha Oe,
E ke onaona noho ika lipo
A fond embrace,
a hoi ae au,
Until we meet again.

O ka halia`loha i hiki mai,
Ke hone ae nei ku`u manawa.
O oe no ka`u ipon aloha,
A lo ko e hana nei.

Then I realized that we were in Costa Rica much more recently. I dreamt of the funky tropical fruits we bought at every roadside stand...


...and the guava tree across the street that we pillaged every morning for breakfast. 


But, in the end, it was memories of wildly fresh seafood that determined my dish for this week's event.


I decided to roast whole fish with a ginger-tamarind sauce. I served 4 people with the two bream, but - on further thought - we all easily would have finished our own fish, so I'm changing this recipe to only serving 2 people.

Ingredients serves 2
Fish
  • 2 whole bream, approximately 1 pound each, scaled and gutted
  • 2 Meyer lemons, thinly sliced
  • 1 leek, trimmed and thinly sliced lengthwise
  • 1-1/2 piece of fresh ginger, thinly sliced lengthwise
  • 1/2 C fresh parsley, roughly chopped
  • 4 T olive oil
  • 2 t soy sauce
  • freshly ground pepper
Ginger-Tamarind Sauce
  • 1 T minced fresh ginger
  • 1 T minced fresh leeks
  • 1 T fresh parsley, roughly chopped
  • 1 T ginger paste
  • 1 T tamarind paste
  • 1/2 t hot sauce (I used Sriracha)
  • 1 C water

Procedure
Preheat the oven to 400 degrees F. Lay out the whole fish on parchment-lined baking sheets. Stuff the cavity with lemon slices and some parsley.


Lay the leeks and ginger slices on top of the fish. Pour olive oil and soy sauce over the top. Sprinkle with freshly ground pepper and top with more parsley.


Roast in the oven for 20 minutes. The fish is done with the flesh in the thickest part has turned opaque. While the fish is cooking, make the sauce.


Ginger-Tamarind Sauce
Place all of the sauce ingredients in a saucepan. Bring to a boil, then reduce heat to a simmer. Cook until the sauce is thickened and reduced by half. Set aside

To serve: lay the fish on top of lettuce leaves. Spoon the tamarind sauce over the top and lay more fre lemon over the sauce. Garnish with parsley and serve immediately.



More Tropical Creations...
Tidbits and Pupus
Breakfast
Companions
Condiments and Sauces
Coolers
Main Event
Delectable Delights
Tropical Foods and Drinks Sunday Supper
Wine Pairings

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Comments

  1. I can see why this fish is what came to your mind to share for this event. It's making me hungry just looking at all that goodness.

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  2. I love tamarind in lots of things so can imagine it tastes great here, as bream is also a favorite. Looks great!

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    Replies
    1. We love tamarind, too. I need to figure out more ways to use it.

      Delete
  3. YUM....I don't think I have ever had bream. It looks lovely.

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  4. I love bream and your recipe looks perfect!!!

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    Replies
    1. Thanks, Liz. Bream is one of our favorites, too.

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  5. Your dish looks AMAZING! I love bream also, and I love your flavors here!

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  6. Beautifully done- thanks for sharing.

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  7. I keep wanting to try tamarind. This sounds delicious!

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  8. There are so many new things in this recipe to me! I've never heard of Bream and I've never had tamarind. At least I've heard of the latter, but I don't really know what it is...! Looks like I have some branching out to do!

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  9. Oh I have to try this!!Love the lovely flavors and they're right up my alley!!Bookmarked :)

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  10. Whole fish always reminds me of the islands, this looks delicious!

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  11. All the fruit looks amazing! The fish sounds absolutely wonderful. I love the flavors -tamarind and ginger? Yes, please!

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  12. I have never had bream before, but this recipe sounds soooo good!!

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  13. Your grilled fish looks great Cam! And I know I'd love the ginger-tamarind sauce! I bet a nice Rose would work well with this too of course TCV makes one I like;-) We're off to Kauai later this month!

    ReplyDelete

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