Baked Tamarind Fish 

Preparation

1. Step 1

   Heat oven to 400 degrees. Roughly chop 2 inches of the ginger, and slice the remaining 1 inch piece into matchsticks. Roughly chop 4 scallions, and thinly slice the remaining 2 scallions. Smash and peel the garlic, and finely chop 1 of the cloves.

2. Step 2

   Toss together the roughly chopped ginger, the roughly chopped scallions, the 3 smashed garlic cloves and 1 tablespoon sesame oil in a 9 by 13-inch baking pan. Arrange these ingredients so they make a bed for the fish to lay on.

3. Step 3

   Make the tamarind sauce: In a bowl, whisk together the finely chopped garlic, the remaining 1 tablespoon sesame oil, the tamarind concentrate, soy sauce, vinegar, chile powder, sugar and salt until the mixture thickens slightly, 2 to 3 minutes.

4. Step 4

   Place the fish fillets on the bed of ginger, scallions and garlic. Top each fillet with the tamarind sauce until the fish is covered in sauce (about 2 tablespoons per fillet). Cover with foil and bake until the fish flakes when poked with a fork, 12 to 15 minutes.

5. Step 5

   Use a spatula to scoop up the bed of aromatics along with each fillet and transfer to plates or a platter. Top the fish with more sauce as desired, and garnish with the matchstick ginger, sliced scallions and chopped green chiles. Serve with white rice.