Equipment
Ingredients
Seafood & Produce
- 300 g white fish fillets, boneless, skinless, at room temperature
- 200 g broccolini, ends trimmed
Tamarind-Coconut Marinade
- 100 ml full-fat coconut milk
- 30 g tamarind puree
- 15 ml fish sauce
- 10 g brown sugar
- 2 garlic, minced
- 10 g ginger, grated
- 3 g black pepper, freshly cracked, coarse
For Roasting
- 15 ml coconut oil, melted
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Place a large oven-safe skillet inside the oven as it preheats to ensure a hot cooking surface for the fish.
In a mixing bowl, whisk together the full-fat coconut milk, tamarind puree, fish sauce, brown sugar, minced garlic, grated ginger, and freshly cracked black pepper until the sugar is fully dissolved.
Submerge the white fish fillets into the tamarind marinade, ensuring they are evenly coated. Set aside at room temperature to marinate for 15 minutes.
In a separate bowl, toss the trimmed broccolini with the melted coconut oil and kosher salt until evenly coated.
Carefully remove the hot skillet from the oven using thick oven mitts. Place the marinated fish fillets in the center of the skillet and arrange the seasoned broccolini around the edges.
Roast in the oven for 10 to 12 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C/145°F. The broccolini should be tender-crisp with slightly charred florets.
Remove the skillet from the oven and let the dish rest for 2 minutes before serving directly from the pan. Garnish with an extra pinch of black pepper if desired.
Chef's Notes
- For the absolute best flavor, use a block of seedless tamarind soaked in warm water and strained, rather than a pre-made puree. It offers a brighter, fruitier acidity without the artificial preservatives.
- Always pat your fish fillets completely dry with a paper towel before submerging them in the marinade. This ensures the coconut milk mixture adheres properly rather than sliding off.
- Preheating the skillet in the oven is a critical step. It creates an immediate sear on the bottom of the fish and broccolini, enhancing the texture and color without requiring you to flip the delicate ingredients halfway through.
Storage
Refrigerator: 2 days — Store in an airtight container. The broccolini will lose some of its crunch after storing.
Reheating: Reheat gently in a 150°C/300°F oven until just warmed through to avoid overcooking the delicate fish.
