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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a lovely fish dish I made last night for a dinner party which is a Thai dish. Excellent! From a Nita Mehta cookbook on Thai cookery. Time does not include marination time. Ingredients:
250 g white fish fillets, cut into 1 inch chunks |
1 teaspoon ginger paste |
1 teaspoon garlic paste |
1 tablespoon lemon juice |
2 tablespoons garlic, chopped |
1 tablespoon ginger, chopped |
1/2 cup chopped spring onion, plus |
extra spring onion, for garnish |
2 tablespoons fish sauce (i used soya sauce in its place) |
1 teaspoon pepper |
1 1/2 teaspoons red chili paste or 1 1/2 teaspoons chili powder (cayenne) |
1 1/4 teaspoons salt |
1 tablespoon chopped cilantro |
1 tablespoon oil |
Directions:
1. Marinate the fish in the ginger and garlic paste, salt and the lemon juice for a couple of hours.
2. Heat the oil in a wok and then saute the chopped ginger and garlic for 2 minutes.
3. Add the cayenne and the pepper powder.
4. Add the spring onions, salt, sauce and the fish.
5. Cook on high for 2 minutes.
6. Cover and simmer for another few minutes till the fish is cooked and the gravy dry.
7. You may have to cook uncovered to dry it up after a minute or so of covering it cooked.
8. Serve hot garnished with chopped cilantro and chopped spring onions too.
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