Steamed Sea Bass with Tamarind Sauce
The recipe can be prepared through Step 3 and refrigerated for 2 days.
The remaining aromatic puree can be refrigerated for 1 week and used to marinate seafood or chicken.
An inexpensive bright white with good acidity and a hint of sweetness perfectly complements the sweet, sour and spicy tamarind broth. An off-dry Riesling or Chenin Blanc from Washington State would be a good choice.