a celebration of north east seafood

seagate, peterhead harbour

9th september 2023
11:00 - 16:00


What did the fish say when he hit the wall?


did you know

Peterhead has the UK’s largest fishing port, landing around £200m of seafood each year.


Tamarind Tusk


  • 1kg tusk fillets
  • 4 cloves of garlic (finely chopped)
  • 3 tbsp teriyaki sauce
  • 2 tbsp fish sauce
  • 30g dried tamarind
  • 115ml boiling water
  • 2 tsp chopped ginger
  • 1 tbsp brown sugar
  • 2 tbsp oil for frying


  1. Place the tamarind in a bowl and add the boiling water, then leave to infuse for 5 minutes.
  2. Heat a frying pan over a medium heat.
  3. Once the tamarind has infused, remove the tamarind flesh and seeds.
  4. Fry the garlic in oil for approximately 2 minutes, making sure it doesn’t brown.
  5. In a small pan, add the teriyaki sauce, sugar, fish sauce, tamarind liquid and ginger and boil for a few minutes to thicken slightly.
  6. Pan-fry the tusk fillets for 2-3 minutes on each side.
  7. Plate the fish.
  8. Pour over the sauce and serve.

Recipe by Fish Box.

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