Dredge each fillet lightly in flour, shaking off any excess.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add the fish and cook undisturbed until golden brown on one side, 3 to 4 minutes.
Photo: Penny De Los Santos
Flip and cook until browned on the other side, about 3 minutes more.
Transfer to a paper-towel-lined plate.
Add the remaining 1 tablespoon oil and shallot to the pan.
Cook, stirring occasionally, until the shallot is soft, about 2 minutes.
Add ginger and garlic; cook, stirring, for 1 minute.
Stir in broth, tamarind and sugar.
Add chile, cinnamon stick, bay leaves and lemon zest.
Cover and reduce heat to a low simmer.
Simmer for 5 minutes.
Transfer the fish to a serving platter.
Discard cinnamon stick and bay leaves; pour the sauce over the fish.
Top with culantro (or cilantro).
Tips:
Scotch bonnet chiles are a common ingredient in Trinidadian cuisine.
They are some of the hotter peppers on the Scoville scale.
Buy it fresh at international markets or dried online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
