Steamed Tamarind-Glazed Fish with Burmese Aromatic Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. Step 3: Brush the tamarind glaze generously over each fillet, reserving some sauce for serving.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Serve immediately with 4 lime wedges for squeezing over the fish to balance the tangy, herbaceous flavors.

Related recipes