Community recipe
Madagascar-Inspired Tamarind Coconut Fish with Cassava
Tender white fish is gently braised in a fragrant coconut-tamarind sauce and served with buttery-soft cassava and a bright tomato relish. The dish draws on Madagascar’s tropical pantry for a fresh, weeknight-friendly centerpiece that feels distinctive without requiring specialty equipment.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 2 ripe tomatoes, diced
- 0.5 red onion, finely chopped
- 30 ml lime juice
- 0.25 tsp fine salt
- 0.25 tsp ground black pepper
- 800 g cassavas, peeled and cut into chunks
- 1.5 l waters
- 30 ml coconut oil
- 2 shallots, thinly sliced
- 3 garlic cloves, minced
- 15 g fresh gingers, finely grated
- 1 tsp ground turmeric
- 0.5 tsp smoked paprika
- 400 ml coconut milks
- 250 ml vegetable stock
- 30 g tamarind pastes
- 15 ml fish sauces
- 600 g skinless white fish fillets
- 0.5 tsp fine salt
- 15 g fresh cilantros, finely chopped
- 10 ml lime juice (optional)
Make it
Instructions
- 01
Make the tomato relish
Dice 2 each ripe tomatoes and finely chop 0.5 each red onion. Toss them with 30 ml lime juice, 0.25 tsp fine salt, and 0.25 tsp ground black pepper. Set the relish aside at room temperature while you cook.
- 02
Boil the cassava
Peel and cut 800 g cassava into chunky pieces. Put it in a saucepan with 1.5 l water, bring it to a boil, and cook until a knife slips into the centers, about 20 minutes. Drain thoroughly and keep covered. Do not taste cassava until it is fully cooked.
- 03
Build the coconut sauce
Warm 30 ml coconut oil in a wide, deep skillet over medium heat. Add 2 each shallots, 3 each garlic cloves, 15 g fresh ginger, 1 tsp ground turmeric, and 0.5 tsp smoked paprika; cook until fragrant, about 2 minutes. Stir in 400 ml coconut milk, 250 ml vegetable stock, 30 g tamarind paste, and 15 ml fish sauce, then simmer gently for 5 minutes.
- 04
Braise the fish
Pat 600 g skinless white fish fillets dry and season them with 0.5 tsp fine salt. Nestle the fillets into the gently simmering sauce, cover, and cook until the fish is opaque and flakes easily, 8–10 minutes. Keep the sauce at a gentle simmer rather than a hard boil so the fish stays tender.
- 05
Finish and serve
Fold 15 g fresh cilantro into the tomato relish. Taste the sauce and adjust its balance with 10 ml lime juice if needed. Spoon the hot cassava onto four plates, top with the fish and coconut sauce, and finish with the relish.
