Spicy Tamarind Fish

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

4 (6 oz each) Spanish mackerel cutlets (other fish would work too)
6 Asian shallots
4 fresh red chiles
2 (3/4 inch) pieces asam gelugor/asam keping (dried tamarind fruit slice, available from Asian supermarkets)
1 Tbsp sugar
12 cherry truss tomatoes
Salt to taste

Instructions:

Place shallot, chiles, and ginger in a mortar and pestle or a food processor. Pound or whiz until it forms a fine paste. Place the paste mixture in a saucepan and 2 cups of water on high heat. Bring to a boil.

Add fish cutlets, asam gelugor, sugar, tomatoes and bring back to a boil. Reduce heat and simmer a few minutes until the fish is cooked. Season to taste with salt. Serve immediately with steamed rice.

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