Steamed Tamarind-Glazed Fish with Burmese Aromatic Herbs
A delicate steamed white fish brushed with tangy tamarind glaze and topped with fresh Burmese herbs for a vibrant, fragrant dish. This asian-inspired seafood (gluten free) ready in about 20 minutes pairs tamarind paste, fish sauce, palm sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 4 fillets (6 oz each) white fish fillets (e.g. tilapia or cod)
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 3 cloves garlic cloves, minced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh Thai basil leaves
- 1 chili red chili, thinly sliced
- 4 wedges lime wedges
- 1 cup water
- 1/2 tsp salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp palm sugar, 3 minced garlic cloves, and 1 cup water until sugar dissolves and sauce is smooth and tangy.
- Step 2: Place 4 white fish fillets (6 oz each) on a heatproof plate that fits inside a steamer basket; season with 1/2 tsp salt evenly over fillets.
- Step 3: Brush the tamarind glaze generously over each fillet, reserving some sauce for serving.
- Step 4: Heat a steamer pot with water to a rolling boil, place the plate inside, cover, and steam fish for 8-10 minutes until flesh flakes easily with a fork.
- Step 5: While fish steams, finely chop 1/4 cup cilantro, 1/4 cup mint, and 1/4 cup Thai basil leaves, and thinly slice 1 red chili.
- Step 6: Once steamed, carefully remove fish from steamer, spoon the remaining tamarind glaze on top, and sprinkle the fresh herbs and chili slices evenly over the fillets.
- Step 7: Serve immediately with 4 lime wedges for squeezing over the fish to balance the tangy, herbaceous flavors.
Frequently asked questions
How long does Steamed Tamarind-Glazed Fish with Burmese Aromatic Herbs take to make?
Total time is about 20 minutes (10 min prep + 10 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-Glazed Fish with Burmese Aromatic Herbs?
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-Glazed Fish with Burmese Aromatic Herbs?
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-Glazed Fish with Burmese Aromatic Herbs 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-Glazed Fish with Burmese Aromatic Herbs 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.
