Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Rebecca Jurkevich
This sweet-and-sour glaze will work on other proteins besides fish. If you’re using it on grilled meats like chicken, steaks, or ribs, brush on the glaze toward the end of the cooking process so the sugars don’t burn.
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Ingredient Info
Tamarind concentrate, often labeled “concentrate cooking tamarind,” can be found at Asian and Thai markets and online. We like Tamicon Tamarind Concentrate, $7; thespicehouse.com. You can also use tamarind paste, a dense brick of dried tamarind pulp that isn’t as concentrated in flavor and needs to be thinned with water until spoonable. Use the same amount as you would concentrate.
Recipe notes
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