Fish in Hot Sauce

Great for those who love spicy hot food.
Fairly difficult

Fish in Hot Sauce
Preparation time
Cooking time
Waiting time 5m


For 4 Person(s)


  • 4 (8-oz. each) whole fish, such as mackerel or trout, cleaned
  • 4 lime slices
  • 4 tablespoon(s) vegetable oil
  • 4 green onions, sliced
  • 1 1/2
  • 1 garlic clove, crushed
  • 1 teaspoon(s) mustard seeds
  • 0.25 teaspoon(s) red cayenne pepper
  • 1 tablespoon(s) tamarind paste
  • 2 tablespoon(s) tomato paste
  • 6 tablespoon(s) water
  • 2 limes, sliced, to garnish

Fish in Hot Sauce Directions

  1. Rinse fish and pat dry with paper towels.
  2. Slash two or three times on each side with a sharp knife and tuck a lime slice inside each fish. Set aside.
  3. Heat 2 tablespoons of the oil in a small saucepan.
  4. Add onions and cook stirring, 2 to 3 minutes, until softened.
  5. Add gingerroot, garlic and mustard seeds; cook 1 minute more.   Stir in cayenne, tamarind paste, tomato paste and water. Bring to a boil, reduce heat and simmer, uncovered, about 5 minutes, until thickened slightly.
  6. Meanwhile, heat grill. Place fish on grill rack, brush with remaining oil and cook about 5 minutes on each side, until fish just begins to flake basting occasionally with oil.
  7. Garnish with lime slices.
  8. Serve hot with the sauce.