Oven Baked Tamarind Fish (Caribbean Style)

4 standard portions

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Ingredients

• 2 fresh whole fish
• 2 tbsp thyme
• 2 tsp pink salt
• 2 tsp black pepper
• 1 tsp onion granules
• 1 tsp garlic granules
• 1 tsp cinnamon
• 1 tsp ground coriander
• 1 tsp ground ginger
• 2 tsp paprika
• 3 tbsp tamarind paste
• 2 tbsp raw cane sugar
• 2 tbsp olive oil
• 1 medium red onion (sliced)
• 2 scallion (sliced)
• 4 garlic cloves (minced)
• 2 tsp ginger (minced)
• ½ red pepper (sliced)
• ½ green pepper (sliced)
• ¼ cup canned tomatoes
• 2 tbsp soya sauce
• 1 tbsp chadon beni
• 6 sprigs of thyme
• ½ tsp turmeric
• 1 scotch bonnet
• 2 tsp homemade seasoning ((see above))
• 1 cup coconut milk
• black pepper and pink salt to taste

Method

1. Preheat the oven to 180C/356F.
2. Place the ingredients for the homemade seasoning in a spice or coffee grinder.
3. Mill into a fine consistency and set aside.
4. Prepare the tamarind paste by placing it in a small bowl and adding and stiring in the raw cane sugar and then set aside.
5. Place the snapper on a chopping board.
6. Use a chefs knife to score each side of the fish diagonally with a 3-4cm gap being careful not to score too deep into the fish cavity.
7. Repeat the above steps with the other fish.
8. Generously season both the cavity and outside of the fish with the homemade seasoning and make sure to reserve 2 teaspoons to make the sauce.
9. Place the fish on parchment paper and tightly wrap it with aluminium foil.
10. Bake the fish in the oven for 25-30 minutes when done remove from the oven and set aside.
11. While the fish is being baked, prepare the sauce by heating olive oil on a large frying pan or skillet on medium heat.
12. Sauce the onion, garlic and ginger until soft and translucent.
13. Add the bell peppers and continue to cook for a few minutes.
14. Add the canned tomatoes, soya sauce, tamarind paste, chadon beni, thyme, turmeric, scotch bonnet and reserved seasoning.
15. Pour in the coconut milk, stir and bring the pan to a rolling boil.
16. Reduce the heat to medium-low and leave to simmer for 15-20 minutes during the given time the sauce will thicken and colour deepen, keep a watchful eye on the sauce, stirring often and adding a splash of water, if needed.
17. Do a test taste and add additional black pepper and pink salt, if required.
18. Once the sauce is ready, use a egg spatula to carefully lower the fish into the pan with the sauce.
19. Baste the fish with the sauce and simmer for a further 5 minutes.