Braised Senegalese Fish with Tamarind and Peanut Sauce
A tender fish stew inspired by Senegalese coastal flavors, braised in a tangy tamarind and rich peanut sauce with traditional spices. This african-inspired seafood ready in about 40 minutes pairs peanut oil, onion, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb firm white fish fillets (e.g. grouper or snapper)
- 3 tbsp peanut oil
- 1 large (150 g) onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp tamarind paste
- 1/4 cup (60 ml) roasted peanut butter
- 1 cup (240 ml) diced tomatoes, canned
- 1 cup (240 ml) vegetable broth
- 1 small scotch bonnet pepper, deseeded and chopped
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- for serving lemon wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp peanut oil in a large skillet over medium heat. Add 1 large thinly sliced onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until the onions soften and become translucent.
- Step 2: Stir in 2 tbsp tamarind paste, 1/4 cup roasted peanut butter, 1 cup diced canned tomatoes, 1 cup vegetable broth, 1 small chopped scotch bonnet pepper, and 1 tsp smoked paprika. Cook over medium-low heat for 10 minutes until the sauce thickens and becomes fragrant.
- Step 3: Season 1 lb firm white fish fillets with 1 tsp salt and 1/2 tsp black pepper, then gently nestle them into the sauce. Cover and simmer for 8-10 minutes until the fish is opaque and flakes easily.
- Step 4: Sprinkle 2 tbsp chopped fresh cilantro over the stew and serve immediately with lemon wedges for squeezing.
Frequently asked questions
How long does Braised Senegalese Fish with Tamarind and Peanut Sauce take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Senegalese Fish with Tamarind and Peanut Sauce?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Braised Senegalese Fish with Tamarind and Peanut Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Senegalese Fish with Tamarind and Peanut Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Senegalese Fish with Tamarind and Peanut Sauce?
African seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
