Tamarind Fish

Tamarind fish is a dish that combines the deep, savory flavors of fish with the tangy, slightly sweet notes of tamarind. It’s a standout in many culinary traditions, particularly in Southeast Asian, South Indian, and Caribbean cuisines, where tamarind plays a key role in creating balance and depth. This dish is perfect for seafood lovers and anyone looking to experiment with bold, vibrant flavors.

Depending on the type of fish used- cod, snapper, mackerel or halibut— tamarind enhances the natural flavors without overwhelming them. Unlike heavier, cream-based sauces or frying methods, this marinade offers flavor intensity without added fats or calories, making this side dish a lighter, healthier meal option.

Let’s talk about some of the ingredients used in this recipe:

1. Tamarind: this is the key ingredient of the marination sauce. Tamarind has a very distinct sour taste that gives the dish a wonderful tang. There are various types of tamarind available. Tamarind paste (also called tamarind concentrate) is the most intense and it is recommended to dilute the paste with water (one part tamarind concentrate with two parts water). Tamarind blocks on the other hand, are prepared quite differently. This is done by soaking the tamarind block in warm water. 
2. Red chili flakes: this gives the fish a slight kick.
3. Honey: it has 2 roles in this dish. Its sweetness balances the sourness of the tamarind. Also, it thickens the marinade making it stick on to the fish.

For this recipe, I air fried it but you can also bake it in the oven or cook it on a pan on the stove top.

Check out other seafood recipes

Spicy Walnut Salmon

Paprika Spiced Salmon 

Tuna Sandwiches in a Snap!