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tomato sauce tomatoes clove garlic oil white-fleshed sauce lemon sugar water fish sauce ginger root garlic garlic
Viewed: 101 - Published at: 7 years agoIngredients
- Tomato Sauce
- 2 cups small-diced fresh tomatoes
- 1 small clove garlic
- 1 tablespoon oil
- 2 ~6-8 oz fillets (skin-on preferably, and scales removed) of any white-fleshed fish
- Spicy Ginger Fish Sauce
- 3 tablespoons lemon or lime juice, fresh squeezed
- 2 tablespoons sugar
- 1/4 cup water, plus more if needed
- 2 tablespoons fish sauce
- 1 tablespoon grated ginger root
- 1-3 teaspoons chili garlic sauce (tuong ot toi)
- 1 teaspoon minced garlic
Method
- For the spicy ginger fish sauce: Mix all ingredients in a small bowl. Taste and adjust seasonings to get the heat level and balance that you prefer. You want a sauce that has a good balance between the salt/sweet/sour flavors. Set aside and make tomato sauce. This can be made a few days ahead and refrigerate.
- For tomato sauce: Heat garlic with oil in a skillet over medium high heat, ~30 seconds or until the garlic is fragrant and just turning golden. Add tomatoes (juice and all) and cook on high for about 3-4 minutes. Depending on the tomatoes, it will be watery, which is ok.
- Pan fry the fish fillets in a thin layer of oil until golden and skin is crispy. Transfer to a large plate. Smother the fish with all the tomato sauce. Then top with a generous drizzle of the spicy ginger fish sauce, extra sauce can be served in a small bowl alongside the fish. Serve immediately with hot cooked rice and some sauteed spinach & garlic.
