Sea Bass in Tamarind Broth @CeginSian

As you prepare for that (dreaded) annual Christmas food shop, you might want to add the following ingredients to the list? This mouthwatering recipe was sent in by the lovely @CeginSian and we’ll certainly be trying it out over the festive season as it’s quick and easy and also rather healthy! Win! Win!

Sea bass in tamarind broth


2 whole sea bass – gutted; heads cut off

3 tbsp olive oil

1 tsp tamarind

1 tsp turmeric

¼ tsp chilli powder

6 cloves of garlic chopped

200ml water

1 lemon, halved

Parsley, chopped

Spring onions, chopped

I heard quite an horrific story about fish lately that turned me right off them for a bit. However, I’m glad to say that following a visit to the freshest of fishmongers the craving for their soft white subtly flavoured flesh returned.

For this recipe the fish need to be gutted; heads cut off, but keep the tails in tact and the fish whole. The idea is to create a delicious liquid, and poach the fish in it in a gentle oven (140degrees) for an hour or so.

Heat the oil with the spices and chopped garlic, add the tamarind and water. Bring to a simmer and add the fish and lemon halves and place in a low oven.

Someone I know who’s not that keen on fish once told me that the existence of fish bones was enough reason not to believe in God; that is, they are completely pointless only to cause annoyance to the poor eater. Well the bones in this recipe have a good reason to be there – they add a subtle depth of flavour to the stock. Furthermore, since we’re celebrating the birth of the fisherman of men lets give the unbelievers some help, by separating the flesh from the bones before pouring the liquid through a sieve on top of the sweet white fish. Decorate with parsley and chopped spring onions and serve with plain white rice.

Enjoy the simplicity of flavour either before or after feasting; be it on Christmas Eve or New Year’s Day and smug in the knowledge that tamarind is exceptionally beneficial to the digestive system.

Merry Christmas and a Happy New Year from @ceginsian.

Mam Cymru would like to thank @CeginSian for sharing another lovely recipe and don’t forget to share your favourites with us too, email them to us at 

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