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1
kg
2
teaspoons
2
3
cloves
1
teaspoon
1
stalk
3
tablespoons
1
teaspoon
1
teaspoon
1
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Firm white fish
Fish sauce
Medium onions
Garlic
Finely grated fresh ginger
Lemon grass
Vegetable oil
Salt or to taste
Ground turmeric
Green chili, split and seeded, optional
Fresh chopped coriander leaves to garnish
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Method :
-
Cut fish into
serving pieces.
-
Marinate in
fish sauce.
-
Grind to a
puree the onions, garlic, ginger and lemon grass.
-
When the pureed
is smooth, add turmeric and salt.
-
Heat the
vegetables oil in a wide-based saucepan until smoking hot.
-
Carefully put
in the ground ingredients (the hot oil will splutters violently).
-
Cover pan and
simmer the mixture, lifting the lid frequently to stir and scrape the
base of the pan with a wooden spoon.
-
When the
ingredients are well cooked and still sizzling, put pieces of fish in
the pan.
-
Cook 3 to 4
minutes on each side and add the green chili if using..
-
Then turn and
cook the other side.
-
Sprinkle with
chopped coriander leaves.
-
Serve warm.
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