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Whole Roasted Snapper with Tamarind Recipe To learn more, read the article:
Exploring the Vivid Flavor of Tamarind

Whole Roasted Snapper with Tamarind

by Robert Wemischner
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For this Indonesian-inspired dish, I like a firm-textured fish such as red snapper, striped bass, or grouper. Although the fish is traditionally deep-fried, I simplify and lighten things a bit by roasting it instead. If you don’t have time to marinate the fish overnight, simply bake the fish in its marinade for full effect and serve the pan juices as the sauce.Serves four.

From Fine Cooking 32, pp. 63
April 1, 1998

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