The easy tamarind sauce is a perfect match to this grilled fish dish.
1 table spoon vegetable oil
1 onion, chopped
1 40-gram pack tamarind base powder (sinigang mix)
1 cup water
4 tablespoons sugar
2 onion, chopped
5 red tomatoes, chopped
2 tablespoons ginger, minced
1 kilo tilapia, cleaned
2 pieces calamansi, juiced
2 stalks lemongrass (tanglad), smashed
Make the tamarind sauce: heat oil in a saucepot and sauté onions until fragrant. In a bowl, combine sinigang mix and water; mix until dissolved. Pour mixture into the pot. Add sugar; mix well. Simmer for 10 to 15 minutes or until reduced by half. Set aside.
Combine onions, tomatoes, and ginger in a bowl. Season with salt and pepper.
Season tilapia with calamansi, salt, and pepper. Stuff with the onion-tomato mixture and lemongrass.
Wrap fish in foil. Grill over hot coals until cooked, about 10 minutes, depending on the size of the fish. Serve with tamarind sauce and atsara on the side.
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