Dinner

Pan-Seared Fish Collar with Tamarind Glaze, Charred Okra & Jasmine Rice

Name: Pan-Seared Fish Collar with Tamarind Glaze, Charred Okra & Jasmine Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 fish collars (about 8 oz each—mackerel, salmon, or sea bass collar works beautifully); 3 tbsp tamarind paste; 3 tbsp soy sauce; 2 tbsp palm sugar; 1-inch piece fresh ginger, grated; 2 cloves garlic, minced; 1 Thai bird chili, minced; 2 tbsp mirin; 8 oz okra, halved lengthwise; 2 tbsp neutral oil, divided; 1 cup cooked jasmine rice, warm; juice of 1 lime; sea salt and white pepper; sesame seeds and fresh cilantro for garnish

A Thai-inspired celebration of the collagen-rich fish collar—pan-seared until golden and flaky, glazed with a balanced tamarind, soy, and ginger reduction that becomes glossy and clings to every morsel. Served alongside charred okra and fragrant jasmine rice to soak up the precious sauce.

439cal 9gprotein 69gcarbs 17gfat 10min prep 20min cook 2serves

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