Monday, February 21, 2011

Gordon Ramsay's Red snapper with chilli, tamarind and lime sauce recipe

This has got to be my Recipe of the Year 2011 !!! Simply delicious, easy to make and so rewarding! Thanks once again to the amazing Gordon Ramsay.

Gordon Ramsay's Red snapper with chilli, tamarind and lime sauce recipe

  • 4 red snapper fillets, about 100-120g each.
  • Sea salt and black pepper.
  • 2 tbsp vegetable or groundnut oil.
  • Rucola Salad

     For the sauce:
  • 1½ tbsp vegetable or groundnut oil.
  • 4 long red chillies, de-seeded and chopped.
  • 6 garlic cloves, peeled and chopped.
  • 4 spring onions, trimmed and finely sliced on the diagonal.
  • 2 tbsp lime juice.4 tbsp tamarind paste (or lime juice).2 tbsp soy sauce.
  • 2 tbsp fish sauce.
  • 2 tsp palm sugar (or soft light brown sugar).
  • 2 tbsp water .

How to make red snapper with chilli, tamarind and lime sauce

  • For the sauce, heat the oil in a saucepan over medium heat. 
  • Add the chillies and garlic and stir frequently for about 1-2 minutes.
  • Add the rest of the ingredients, stir well and simmer gently for about 5-10 minutes until the sauce thickens. If it thickens too much, add a touch more water to thin it down.
  • Season the red snapper fillets with salt and pepper. 
  • Heat the oil in a non-stick frying pan. Fry the fish fillets, skin-side down, for 90 seconds until the skin is light golden brown and the fish is cooked two-thirds of the way up. Flip the fish over and cook the other side for about 30 seconds just until the flesh turns opaque and feels firm.
  • Season the Rucola (Rocket salad) with virgin olive oil, Balsamic vinegar, salt and pepper

Gordon: "This is my take on a dish I enjoyed in Thailand several years ago - a whole crispy fried pomfret smothered in a delicious sweet, sour and hot tamarind sauce. Utterly divine. My healthier version uses red snapper fillets, but you can use any firm white fish for this recipe."

Recipe from


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