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Nordic Halibut in Fragrant Spicy Tamarind Broth

Nordic Halibut in spicy tamarind broth in a white bowl with blue decorations
Spice up your seafood with this Malaysian-inspired dish


  • 400 g halibut steak or halibut head
  • 120 g chilli paste – cooked
  • 300 ml tamarind paste
  • 200 ml water
  • 8 pcs lime leaf
  • 1 lemongrass
  • 2 tomato – diced
  • 2 red chilli – halved
  • Salt/pepper/sugar to taste


In a pot add chilli paste and tamarind paste/water.
Bring to a boil and adjust seasoning.
Place fish in and simmer to cook fish.
Once fish is cooked add tomato, chilli, lime leaf and lemongrass.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.