Dinner ideas

Crisp tamarind fish with Thai mango salsa

This tamarind fish recipe uses snapper and pantry staples to make a sustainable and delicious dinner.
A serving dish of crisp tamarind fish with Thai mango salsa

Waste-Not tip

You could use green papaya instead of green mango. Leftover lime leaves can be frozen for up to 2 months. Reserve and freeze lemongrass tops to flavour stocks or soups, or even to add to boiling water for a lemongrass tea.

Looking for more seafood dinners? Take a look at our collection of easy fish cake recipes – perfect for busy weeknights!


Lime caramel


1.To make lime caramel, combine sugar and ¼ cup (60ml) water in a small heavy-based pan over medium-high heat. Cook, stirring, without boiling, until sugar dissolves. Bring to the boil. Boil, without stirring, for 12 minutes or until a deep golden in colour (swirl pan gently to colour evenly towards the end of cooking time). Meanwhile, process remaining ingredients in a small food processor until a smooth paste forms. As soon as the caramel is deep golden, carefully add paste to pan; the mixture will bubble fiercely. Increase heat to high; stir sauce until toffee pieces are melted.
2.Peel mango; cut flesh into long thin matchsticks with a V-slicer, julienne peeler or mandoline. Transfer to a bowl. Cut cucumber into long thin matchsticks with a V-slicer, julienne peeler or mandoline; transfer to bowl with mango.
3.Rinse fish; pat dry with paper towel. Cut diagonal slashes in fish 2cm apart on both sides. Place flour on a plate; dust fish in flour, shaking to remove excess.
4.Heat oil for deep-frying in a large wok over high heat until 180C or a cube of bread dropped in the oil takes 15 seconds to brown. Cook fish for 5 minutes each side or until golden and just cooked through. Carefully transfer to a plate lined with paper towel to drain.
5.Add chilli and herbs to mango mixture; toss to combine.
6.Top fish with peanuts and fried shallots; serve with caramel, mango salad and lime wedges.

Related stories

indian tamarind chutney
Dinner ideas

Indian tamarind chutney

This chutney is very intense, so use sparingly. Note

Whole baked snapper

Whole baked snapper

Cooking fish on the bone adds bags of flavour to the flaky white flesh. Make this spiced version the star of your next special meal.