Steamed Tamarind Fish with Turmeric and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Burmese-style steamed fish infused with tangy tamarind, earthy turmeric, and pungent garlic for a bright, balanced flavor. This asian-inspired seafood (gluten free) ready in about 30 minutes pairs whole white fish (about 1.5 lbs), tamarind paste, fresh turmeric root, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Clean and scale 1 whole white fish (about 1.5 lbs), then pat dry and score both sides with 3 diagonal cuts. Set aside.
  2. Step 2: In a small bowl, whisk together 2 tbsp tamarind paste, 1 tbsp grated fresh turmeric root, 5 minced garlic cloves, 3 tbsp fish sauce, 1 tsp palm sugar, and 1/2 cup water until sugar dissolves and mixture is smooth.
  3. Step 3: Place the fish on a heatproof steaming plate. Pour the tamarind-turmeric sauce evenly over the fish, ensuring it seeps into the scored cuts.
  4. Step 4: Steam the fish in a bamboo or metal steamer over boiling water for 12-15 minutes until the flesh flakes easily with a fork.
  5. Step 5: Carefully transfer the steamed fish to a serving platter. Drizzle with 1 tbsp fresh lime juice, scatter 1/4 cup fresh cilantro leaves and 1 sliced green chili on top for a fresh, spicy finish.

Frequently asked questions

How long does Steamed Tamarind Fish with Turmeric and Garlic take to make?

Total time is about 30 minutes (15 min prep + 15 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 Steamed Tamarind Fish with Turmeric and Garlic?

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 Steamed Tamarind Fish with Turmeric and Garlic?

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 Steamed Tamarind Fish with Turmeric and Garlic 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.

Is Steamed Tamarind Fish with Turmeric and Garlic gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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