Oven Baked Tamarind Fish (Caribbean Style)

Learn how to make some oven baked tamarind fish with a Caribbean twist. Whole snapper, seasoned to perfection and served with a tangy creamy coconut tamarind sauce. This fish has layers of flavour and is deeply satisfying.

It's been a while since I made a fish dish so I'm really excited to share this one with you.

Today I'm going to be sharing a fish recipe that is slightly different from the norm in terms of its flavour as this one has more of a tangy flavour which is courtesy of the tamarind.

If you have search for a tamarind fish recipe before then you will notice that the vast majority are South Asian style cuisines and are mostly fried and glazed.

However this one locks down into a Caribbean style by using whole snapper, which is seasoned with my homemade seasoning blend which features thyme, paprika, cinnamon, ginger, black pepper and much more.

In true health conscious style, there is no deep fat frying required instead the fish is wrapped in parchment paper and foil before being baked in the oven.

While the fish is baking in the oven the tamarind coconut sauce is simmered on the stove top creating deep layers of flavour.

This is the type of recipe that tastes so much better when you re-heat it and eat it the next day (thank me later).

Ingredients you will need

• Whole fish - You can use any type of whole fish for this recipe, I personally like to use snapper, albeit quite boney, it holds up really well in sauce dishes or stews.
• Tamarind - This is the backbone for that tangy flavour, make sure to use unadulterated tamarind paste with no additives or seeds.
• Homemade seasoning - This is a combination of herbs and spices with earthy, warm, herbaceous and woody flavours.
• Bell peppers - Again, any colour works well but I like to use red and green bell peppers.
• Onion, garlic and ginger - These are the base/foundation ingredients for most curries and stews.
• Scotch bonnet - A whole pepper not necessarily for heat but for flavour.
• Thyme/chadon beni - For that herbaceous Caribbean flavour.
• Coconut milk - To make that creamy sauce for the fish.
• Canned tomatoes - For that tanginess and acidity without being too overpowering.
• Soy(a) sauce - For an unami depth in flavour.

The steps

• Preheat the oven to 180C/356F.
• Place the ingredients for the homemade seasoning in a spice or coffee grinder.
• Mill into a fine consistency and set aside.
• Prepare the tamarind paste by placing it in a small bowl and adding and stiring in the raw cane sugar and then set aside.
• Place the snapper on a chopping board.

• 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.
• Repeat the above steps with the other fish.
• 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.
• Place the fish on parchment paper and tightly wrap it with aluminium foil.
• Bake the fish in the oven for 25-30 minutes when done remove from the oven and set aside.

• While the fish is being baked, prepare the sauce by heating olive oil on a large frying pan or skillet on medium heat.
• Sauce the onion, garlic and ginger until soft and translucent.
• Add the bell peppers and continue to cook for a few minutes.
• Add the canned tomatoes, soya sauce, tamarind paste, chadon beni, thyme, turmeric, scotch bonnet and reserved seasoning.

• Pour in the coconut milk, stir and bring the pan to a rolling boil.
• 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.
• Do a test taste and add additional black pepper and pink salt, if required.
• Once the sauce is ready, use a egg spatula to carefully lower the fish into the pan with the sauce.
• Baste the fish with the sauce and simmer for a further 5 minutes.

Notes and tips

• In you true Caribbean style the fish is always washed and clean ahead of time. Check if this link out if you want to know how to clean meat or seafood.
• Most fishmongers scale and gut the fish for you so it's a lot more convenient if you have them do this for you.
• Feel free to use any other type of whole fish - butta fish, doctor, parrot, bream, sea bass, mackerel just to name a few.
• As always, make sure to do a taste test of the sauce prior to serving.
• To determine if the fish is cooked, the flesh should be opaque/white and flake with ease using a fork and the internal cooking temperature with a thermometer is 63C (145F).
• To save on some time, you can cook the sauce ahead of time (the day before) if you wish to do so. Simply re-heat the sauce and add the baked fish when you are ready to serve.
• Use tamarind paste for this recipe, it should be pure with no additional ingredients.
• It is best to serve this recipe immediately, I don't recommend freezing it.

Serving suggestions

• Jamaican Yam Mash
• Jamaican Callaloo Recipe
• Jamaican Steamed Cabbage
• Steamed Bananas
• Jamaican Fried Dumplings 
• Mashed Sweet Plantains
• Yellow Rice With Corn
• Jamaican Rice and Peas
• Roasted Mashed Breadfruit

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