Posts tagged: recipes with jalapenos

Thai Crispy Fish With Tamarind Sauce

Thai cooking is simple and generally described as a harmony of sweet, sour, salty and spicy flavors. Thai dishes are popularly known to be on the spicy side as chilies are commonly used. Skilful blending of fresh herbs mellows and rounds out the heat. Traditional Thai cooking methods are typically stewing, baking and grilling. The Chinese influenced the Thai chefs with frying, stir-frying and deep-frying. The fish in this recipe is fried to a crisp golden brown skin, but its meat is succulent and tender. The vibrant mouth-watering tamarind based sauce adds a depth a flavor to the fish. Savor this dish with a Thai staple: hot steaming Jasmine rice.


• 1 medium-sized Striped bass
• 6 cloves garlic, finely chopped
• 6 red jalapeno peppers, finely chopped
• a quarter of a yellow pepper, finely chopped
• a handful of fresh cilantro, finely chopped
• 4 oz. tamarind
• 1 cup warm water
• 2 tbsp fish sauce
• 2 tbsp cooking oil (for the sauce)
• 3 oz. palm sugar
• enough oil for frying the fish


Soak the tamarind in the warm water and set aside.
Score the cleaned, descaled fish on each side. Be careful not to cut through the bone.
Rub salt over the entire fish. This will not only season the fish; it will also drain out excess moisture.
Fry the fish in enough oil for approximately 8 minutes on each side to achieve that perfect crispy golden brown skin.
While the fish is frying, squeeze the tamarind soaked in water. Strain the liquid to make sure there are no shells, seeds nor fibers in your sauce.
Set the fish on a cooling rack to drain the excess oil while you prepare the sauce.
In a pan over medium heat a little oil.
Sauté the garlic and chili for about 3 minutes.
Add cilantro and yellow pepper and stir-fry for about 2 minutes.
Pour in the tamarind sauce.
When the sauce boils, add the palm sugar and continue stirring until the sugar is dissolved.
Add the fish sauce. Continue simmering until sauce has reduced and slightly thickened.
Transfer the fish to a plate and pour the sauce on top.

Ideas And Tips:

• When frying the fish turn it only once. Turning too many times may break the fish.

• You may lessen the amount of chili if you do not want it too spicy.

• Coating the fish with flour before frying will lessen the oil splatter and result in a juicier meat.

Thai Crispy Fish With Tamarind Sauce
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Easy Veracruz-Style Baked Red Snapper

Veracruz is a Mexican state located on the coast of the Gulf of Mexico. It is famous for its regional cooking also known as Veracruz-style or Veracruz cuisine. This style of cooking is influenced by Spanish, Afro-Cuban, and Caribbean cuisine. The most popular dish in this cuisine is the Veracruz-style Snapper.

This recipe will bring the flavors of Veracruz right in your kitchen. Red snapper fillets are garnished with capers, tomatoes, olives, and jalapeño This dish is perfect with tortilla chips or bread.


• 2 pieces of boneless red snapper fillets
• 2 tbsp of olive oil
• Half of a white onion, diced
• 3 cloves of minced garlic
• 1 tbsp of capers
• 1 tbsp of caper brine
• 1 large jalapeño, seeded
• 1 cup of cherry tomatoes
• 1/3 cup of sliced Castelvetrano green olives
• 2 tbsp of fresh chopped oregano
• 2 limes
• Salt
• Pepper
• Cayenne


This recipe takes about 30 minutes to make. Serves 2.

Preheat the oven to 450F.
Place a pan over medium heat. Pour olive oil to coat the pan.
Cook onions for about 7 to 8 minutes, or until they become translucent.
Add garlic, tomatoes, oregano, capers, caper brine, jalapeños, and olives into the pan. Cook the vegetables until the tomatoes have started to break down slightly.
Turn off the heat and set aside.
Grease baking dish or pan with oil.
Cut the fish fillets in half.
Place a layer of vegetables at the bottom.
Add one-half of the fish fillet on top of the vegetable layer.
Season the fish with salt, pepper, and cayenne.
Add another layer of vegetables on top of the fish.
Place the other half of the fish and season again with salt, pepper, and cayenne.
Garnish the top with the last layer of vegetables.
Bake the fish for 15 to 20 minutes.

Ideas And Tips:

• You can use other types of fish fillet for this fish like tilapia, cod, catfish, haddock, or halibut.

• This recipe uses cherry tomatoes, but you can substitute with canned tomatoes or tomato sauce.

Easy Veracruz-Style Baked Red Snapper
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