Red Snapper or Other Fillets in Red Sauce

Name: Red Snapper or Other Fillets in Red Sauce
Yield: makes 4 servings
Ingredients: 4 small fresh red chiles, stemmed, seeded, and roughly chopped; 2 garlic cloves, peeled; 2 shallots, roughly chopped; One 1-inch piece fresh ginger, peeled and roughly chopped; 1 teaspoon ground turmeric; 1 1/2 to 2 pounds fillets of red snapper, sea bass, grouper, or halibut, skinned and cut into 2-inch chunks; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons Tamarind Paste (page 585); 1 teaspoon nam pla, plus more to taste; 2 scallions, trimmed and chopped, for garnish

December 14, 2011

The heat from the sauce—red because of the chiles—and the tartness of the tamarind give these otherwise mild fillets a wonderful kick. For sweet and spicy flavors, try the variation. The spice mixture can be made well ahead of time and this dish finished in just a few minutes. See page 500 for information on Thai fish sauce (nam pla). Serve with any simple rice dish.

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