Solo: Tangy Tamarind Fillet

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Solo: Tangy Tamarind Fillet

Juicy pork fillet served with green beans & Swiss chard coated in a ginger tamarind sauce on a bed of basmati rice.

Ingredients to serve 1

  • ¼ cup x basmati rice
  • ¼ x chilli (optional) – deseed, chop half & slice rest thinly
  • 1 sachet x honey
  • 15g x ginger – peel & chop finely
  • 1 tbsp x soy sauce
  • ½ tbsp x sesame oil
  • 1 tbsp x tamarind paste
  • 150g x pork fillet – season with salt & pepper
  • 50g x green beans – trim ends & slice (1½ cm)
  • 50g x Swiss chard – discard stalks & slice (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (½ cup for 1) with a pinch of salt and boil gently for 12 minutes until cooked, but with a slight bite. Drain.

Step 3

Ginger tamarind sauce: Mix together the chopped chilli (as little or as much as you like), honey, ginger, soy sauce, sesame oil and tamarind paste.

Step 4

Pork fillet: Place a pan on medium-high heat with a drizzle of olive oil. When hot, brown the fillet for 4-5 minutes. Then place in the oven and cook for another 5-10 minutes, until cooked through. Remove, slice, and season with salt and pepper.

Step 5

Ginger tamarind sauce: Using the same pan on medium-high heat, add the sauce and cook, stirring, for 1-2 minutes, making sure that it doesn’t boil. You want the sauce to thicken only slightly (not too thick). Remove and set aside.

Step 6

Greens: Add the green beans to the same pan on medium-high heat (don’t wipe the pan, you want to cook the beans in the remainder of the sauce), season with salt and pepper and cook for 3 minutes. Then add the Swiss chard and wilt for 1 minute.

Step 7

Serve the rice topped with the greens, sliced pork and ginger tamarind sauce. Top with the sliced chillies (as much as you like).