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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Recipe - Fried Fish with Tamarind Juice
by Pauline Loo

Tamarind is a wonderful fruit popular in Thai cuisine that adds a wonderful sour flavor to many Thai dishes. It is used especially well in this recipe submitted by Pauline Loo.

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Fried Fish with Tamarind Juice

Recipe Submitted by Pauline Loo

2 pounds firm white fish - whole, fillets, cutlets or steaks
1 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground black pepper
Peanut oil for shallow frying
1/2 tablespoons finely chopped garlic
1/4 cup tamarind liquid
2 tablespoons soya sauce
2 tablespoons fish sauce
1 tablespoon palm sugar
1/2 teaspoon chili paste
3 tablespoons green onions, sliced thin
2 tablespoons whole coriander (cilantro) leaves

Rub fish with the salt, turmeric and pepper. Heat the oil and fry the fish over medium heat until golden brown on both sides. Drain on paper towels. Pour all but 1 tablespoon of the oil from the wok and add the garlic. Stir fry until the garlic is slightly browned.

Add tamarind liquid, soya sauce, fish sauce, palm sugar and chili paste, and bring to a boil.

Add the fish and simmer until sauce thickens slightly, spooning it over the fish as it cooks. Add green onions and simmer 1 minute.

Serve garnished with coriander leaves.

Pauline Loo has an excellent collection of Thai recipes at Thailand: Food and Recipes. Make sure to check her site for many more excellent recipes like this one.