Savoury and meaty, sturgeon pairs perfectly with the bold flavours of this recipe. Fresh curry leaves have nothing to do with the powder that shares their name and are worth seeking out. An edible herb with a unique citrus aroma and a lightly bitter taste, curry leaves elevate this dish from delicious to sublime.
Tip
Instead of white Pacific sturgeon, this recipe is also delightful using lingcod, Pacific cod, or rockfish. Just take note that cooking time for each fish is different—ask your fishmonger for advice.
Tamarind and Coconut Sturgeon
Ingredients
- 2 tsp (10 mL) garam masala
- 1/2 tsp (2 mL) sea salt
- 1 Tbsp (15 mL) tamarind paste
- 1/3 cup (80 mL) water
- 4 - 5 oz (140 g) white Pacific sturgeon fillets
- 1/2 Tbsp (7 mL) coconut oil
- 1/2 cup (125 mL) coconut milk
- 12 medium-sized fresh curry leaves
- 1/4 tsp (1 mL) ground turmeric
- 1/4 cup (60 mL) julienned snow peas
- 2 Tbsp (30 mL) finely chopped cilantro
- 1/2 Tbsp (7 mL) coconut oil
- 1 cup (250 mL) long grain brown rice, rinsed under cold water for 1 minute
- 2 cups (500 mL) water or low-sodium vegetable broth
- 1 lime, zested and juiced
- 1/4 tsp (1 mL) sea salt
- 1/4 cup (60 mL) chopped cilantro leaves
Nutrition
Per serving:
- calories434
- protein27g
- fat18g
- saturated fat11g
- trans fat0g
- carbohydrates41g
- sugars3g
- fibre3g
- sodium527mg
Directions
01
In medium bowl, whisk together garam masala, salt, tamarind, and water. Add sturgeon fillets and turn to coat in marinade. Refrigerate for 30 minutes.
02
While sturgeon is marinating, make Cilantro Lime Rice. In medium saucepan, warm oil over medium heat. Add rice and stir until lightly toasted, about 3 minutes. Add water, lime zest, and salt, and bring mixture to a boil. Cover and reduce heat to low. Allow rice mixture to simmer until all liquid has absorbed, about 30 minutes. Remove from heat and stir in lime juice and chopped cilantro. Set aside and keep warm.
03
To cook sturgeon, heat oil in large frying pan over medium-high heat. Remove sturgeon from marinade and reserve any excess marinade. Add sturgeon, skin side down, working in batches if needed, until seared, about 1 to 2 minutes, before flipping over and searing on the other side for 1 minute. Reduce heat to medium-low before stirring coconut milk, reserved marinade, and curry leaves into pan. Cook, uncovered, stirring occasionally, until sturgeon is cooked through and sauce has thickened slightly, about 3 to 5 minutes.
04
To serve, divide rice among serving bowls. Top with sturgeon and some sauce. Garnish with snow peas and cilantro.
READ THIS NEXT
SEE MORE »
Salmon Burgers with Mango-Thai Salsa
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.