Tamarind Tusk
Fishboxer
Fishbox HQ from
Muir of Ord
With a similar taste to monkfish and lobster, but softer in texture, tusk is a real hidden gem of the seafood world. Try this tasty tusk recipe tonight!
Ingredients
- 1kg tusk fillets
- 4 cloves of garlic (finely chopped)
- 3 tbsp teriyaki sauce
- 2 tbsp fish sauce
- 30g dried tamarind
- 115ml boiling water
- 2 tsp chopped ginger
- 1 tbsp brown sugar
- 2 tbsp oil for frying
Method
- Place the tamarind in a bowl and add the boiling water, then leave to infuse for 5 minutes.
- Heat a frying pan over a medium heat.
- Once the tamarind has infused, remove the tamarind flesh and seeds.
- Fry the garlic in oil for approximately 2 minutes, making sure it doesn't brown.
- In a small pan, add the teriyaki sauce, sugar, fish sauce, tamarind liquid and ginger and boil for a few minutes to thicken slightly.
- Pan-fry the tusk fillets for 2-3 minutes on each side.
- Plate the fish.
- Pour over the sauce and serve.
