Tamarind-Simmered Fish with Bok Choy and Jasmine Rice

Name: Tamarind-Simmered Fish with Bok Choy and Jasmine Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.25 pound cod fillet (skinless, cut into 2-inch pieces); 1 cup jasmine rice (dry); 6 cup water; 2 Roma tomatoes (quartered); 1 yellow onion (medium, sliced); 1 tablespoon ginger (fresh, grated); 1 cup daikon radish (peeled, sliced 1/4-inch thick); 3 tablespoon tamarind concentrate (pure, seedless); 2 tablespoon fish sauce; 0.75 pound baby bok choy (quartered lengthwise); 0.5 teaspoon salt

Tender white fish fillets poached in a mild, citrusy tamarind and tomato broth with tender bok choy and radish, served alongside steamed jasmine rice.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: Filipino
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-Calorie
Low-Fat
Low-Saturated-Fat
Low-Sugar
Low-Cholesterol
High-Protein

Ingredients

1.25 pound cod fillet (skinless, cut into 2-inch pieces)
1 cup jasmine rice (dry)
6 cup water
2 Roma tomatoes (quartered)
1 yellow onion (medium, sliced)
1 tablespoon ginger (fresh, grated)
1 cup daikon radish (peeled, sliced 1/4-inch thick)
3 tablespoon tamarind concentrate (pure, seedless)
2 tablespoon fish sauce
0.75 pound baby bok choy (quartered lengthwise)
0.5 teaspoon salt

Instructions

In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of the water and 1/4 teaspoon of the salt. Bring to a boil, cover tightly, reduce heat to low, and cook for 15 minutes until tender and water is absorbed.
In a large soup pot, combine the remaining 4 cups of water, yellow onion, Roma tomatoes, and grated ginger. Bring to a boil over medium-high heat and simmer for 8 minutes until the tomatoes soften.
Add the sliced daikon radish, tamarind concentrate, fish sauce, and remaining 1/4 teaspoon salt. Simmer over medium heat for 5 minutes until the radish is nearly tender.
Gently nestle the cod fillet chunks and baby bok choy into the simmering broth. Cook gently over medium-low heat for 5 to 6 minutes until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F.
Ladle the hot tamarind broth, tender fish, and vegetables into wide bowls and serve warm alongside portions of steamed jasmine rice.

Notes

Tamarind concentrate adds a bright, gentle tang without any spicy heat, balancing the delicate white fish perfectly.

Nutrition (per serving)

Calories: 315
Protein: 31 g
Carbohydrates: 44 g
Fat: 1.8 g
Fiber: 3.4 g
Sodium: 820 mg
Saturated Fat: 0.3 g
Sugar: 4.5 g
Cholesterol: 60 mg