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Ingredients

• 1 1/2 lb. salmon filet
• 1/4 cup tamarind puree concentrate *you can buy this at the asian grocery store. however, if you don't have this concentrate, you can buy the tamarind pulp (boiled about 1/4 cup pulp with 3/4 cup boiling water. pour it through a sifter or fine colander to get the juices and dispose the seeds*
• 1/4 cup rice wine vinegar
• 1/2 cup brown sugar
• 1 tsp. sriracha or any hot sauces
• 3 tbsp. shoyu (japanese soy sauce)
• 3 clove minced garlic
• 1-2 thai chili peppers sliced
• olive oil
• chopped green onions for garnish

Description

This Recipe Was Originally Made For Shrimps, But I've Decided To Apply The Same Cooking Method To Salmon And It's The Best Concoction Yet! The Garnishing Was Fried Salmon Skin From The Filets :O) You Can Also Pan Fry This Fish Instead Of Grilling.

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