Basa Fillets in Ginger Tamarind Sauce

Submitted by: Joseph Wu

Latest update: April 16, 2005


This marinade/sauce can also be used for other meats such as chicken breast and steak. Marinate such meats for at least 1 hour, and cook either by pan frying or barbecuing.

Cut into small (¼” pieces) and place in blender:

  • 1 small onion
  • 2 cloves garlic
  • 1½” piece of ginger
  • ¼ red bell pepper (optional)


  • 1 Tbsp. tamarind paste (substitute: juice and pulp of one orange)
  • 4 Tbsp. white wine (reduce to 2 tablespoon if using orange)
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 Tbsp. (rice) vinegar

Blend at low speed until a smooth, runny paste is formed. Pour over two basa fillets and marinate for at least 30 minutes. (Substitute: any white fish fillets.)

Heat 1 tablespoon olive oil in a large frying pan (3/4 heat). Place fillets in frying pan and cook for about 30 seconds. Drain the excess liquid from the pan back into the marinade. Cook fish until brown, then turn over and cook until brown. Drain during cooking as necessary (excess liquid in the pan will prevent fish from browning). Remove fish from pan and place in serving dish. Keep fish warm.

Add remaining marinade to pan, and reduce, stirring constantly. Make sure to scrape up the caramelized bits from the bottom of the pan. Add 1 Tbsp. butter (optional). When the sauce has reduced by about half, remove from heat and pour into gravy boat.

Serve immediately.