Steamed Tamarind Glazed Fish with Burmese Aromatics

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender white fish fillets steamed and brushed with a tangy tamarind glaze infused with traditional Burmese spices. This asian-inspired seafood ready in about 30 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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Steamed Tamarind Glazed Fish with Burmese Aromatics 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 Glazed Fish with Burmese Aromatics?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.

Can I substitute ingredients in Steamed Tamarind Glazed Fish with Burmese Aromatics?

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 Aromatics 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 Steamed Tamarind Glazed Fish with Burmese Aromatics?

Asian 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.

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