In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tamarind-glazed fish with radish, jicama and Asian pear slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 510 Calories/Serving

5–20 Minutes

Tangy, sweet tamarind sauce give this fish dish an exotic feel, while jicama and Asain pear take you to Vietnam and the tropics and back.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2-ounce piece tamarind paste
2ea 5-ounce white fish fillets
2 tablespoons coconut flour
1-inch piece ginger
2 cloves garlic
1 serrano chile
Small bunch basil
1 jicama
1 asian pear
2 radishes
Small bunch mint
2 tablespoons
fish sauce
1 ½ tablespoons sugar
1 lemon

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook, strain tamarind:

Place tamarind paste in small saucepan with 1 ½ cups water. Place pan over stovetop on high heat and bring to a boil. Once boiling, mash paste with whisk or spoon to break up tamarind. Reduce heat to simmer, cover and cook, stirring occasionally, for 15 minutes, or until tamarind has fully dissolved. Remove tamarind paste from heat and push through strainer or fine-mesh sieve into a bowl and set aside, discarding seeds and fibers. Move on to next step while that’s cooking.

Cook fish, prep aromatics:

Season flour with salt and pepper and dredge fish in flour until all sides are covered. Heat skillet on high and add 2 tablespoons olive oil. Once hot, press fish into pan and cook until crispy, 3 to 4 minutes. Flip and cook on opposite side for 1 to 2 minutes until fish is completely white and flaky.
Meanwhile:
* Peel and mince ginger. Peel and roughly chop garlic.
* Slice chile into thin strips.
* Thinly slice basil.

Make slaw:

* Remove skin from jicama and slice into thick matchsticks.
* Slice pear into thick matchsticks.
* Cut radishes into thin half-slices.
* Roughly chop mint.

Toss jicama, pear, radish and mint together with juice of lemon, 1 tablespoon olive oil and a pinch of salt.

Finish sauce, plate:

Mix garlic, ginger and chile with fish sauce, sugar, tamarind paste and ½ teaspoon salt. Whisk thoroughly to dissolve sugar and tamarind paste. Divide slaw evenly between two plates alongside fish. Drizzle fish with tamarind sauce and serve.

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