Name: Black Bass With Coconut-Herb Salad
Yield: 4 servings
Ingredients: ½ cup unsweetened shredded coconut; 3 Tbsp. virgin coconut oil or a neutral oil (such as grapeseed or vegetable); 2 medium shallots, thinly sliced into rings; Kosher salt; 1 2" piece ginger, scrubbed, thinly sliced lengthwise; 4 garlic cloves, crushed; 1 Tbsp. double-concentrated tomato paste; ¼ cup tamarind concentrate; 2 Tbsp. honey; 1 Tbsp. low-sodium soy sauce; 2 1½–2-lb. head-on whole black sea bass or red snapper, cleaned; 3 Thai chiles or 2 serrano chiles, thinly sliced; 1 cup mint leaves, torn if large; Lime wedges (for serving); Tamarind concentrate, often labeled “concentrate cooking tamarind,” can be found at Asian and Thai markets and online. We like Tamicon Tamarind Concentrate, $7. You can also use tamarind paste, a dense brick of dried tamarind pulp that isn’t as concentrated in flavor and needs to be thinned with water until spoonable. Use the same amount as you would concentrate.

TamarindGlazed Black Bass With CoconutHerb Salad recipe

Photo by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

Tamarind concentrate makes this sweet-and-sour glaze sticky, glossy, and amazing. Plus, the glaze will work on other proteins besides fish. If you’re using it on grilled meats like chicken, steaks, or ribs, brush on the glaze toward the end of the cooking process so the sugars don’t burn.

Tamarind-Glazed Black Bass With Coconut-Herb Salad

Recipe notes