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Tamarind and Coconut Sturgeon

Serves 4.


    Tamarind and Coconut Sturgeon

    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.



    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


    • 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
    Cilantro Lime Rice
    • 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


    Per serving:

    • calories434
    • protein27g
    • fat18g
      • saturated fat11g
      • trans fat0g
    • carbohydrates41g
      • sugars3g
      • fibre3g
    • sodium527mg



    In medium bowl, whisk together garam masala, salt, tamarind, and water. Add sturgeon fillets and turn to coat in marinade. Refrigerate for 30 minutes.


    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.


    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.


    To serve, divide rice among serving bowls. Top with sturgeon and some sauce. Garnish with snow peas and cilantro.


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    This recipe is part of the Sea's Bounty collection.



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