Steamed Tamarind Glazed Fish with Burmese Aromatics

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

Tender white fish fillets steamed and brushed with a tangy tamarind glaze infused with traditional Burmese spices. This Asian-inspired seafood recipe, ready in about 30 minutes, pairs white fish fillets (tilapia or catfish), tamarind paste, fish sauce 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 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 220 cal/serving

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Ingredients

4 fillets (6 oz each) white fish fillets (tilapia or catfish)
3 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp palm sugar
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 green chilies, finely chopped
2 tbsp fresh lime juice
1/4 cup fresh cilantro leaves
1/4 cup water
1 tbsp vegetable oil

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Instructions

Step 1: In a small bowl, combine 3 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp palm sugar, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 2 finely chopped green chilies, 2 tbsp fresh lime juice, and 1/4 cup water. Stir well until the sugar dissolves and the glaze is smooth.
Step 2: Arrange 4 white fish fillets (6 oz each) in a heatproof dish suitable for steaming. Brush each fillet generously with the tamarind glaze.
Step 3: Prepare a steamer by bringing water to a boil over high heat. Place the fish dish in the steamer, cover, and steam for 10-12 minutes until the fish is opaque and flakes easily.
Step 4: While steaming, heat 1 tbsp vegetable oil in a small pan over medium heat. Add the remaining tamarind glaze from the bowl and cook for 2-3 minutes until thickened and fragrant.
Step 5: Once the fish is steamed, drizzle the thickened tamarind sauce over the fillets and garnish with 1/4 cup fresh cilantro leaves. Serve immediately with steamed rice.