Ingredients
- 1 tablespoon peanut oil
- 1 onion, cut into thin wedges
- 1 small red chilli, sliced
- 3 garlic cloves, finely chopped
- 2 cm × 2 cm (3/4 inch × 3/4 inch) piece fresh ginger, cut into matchsticks
- 1/2 teaspoon ground turmeric
- 400 g (14 oz) tin chopped tomatoes
- 1 litre (35 fl oz/4 cups) chicken stock
- 1 tablespoon tamarind purée
- 80 g (2 3/4 oz) dried rice stick noodles
- 600 g (1 lb 5 oz) snapper fillets, skin removed, cut into 3 cm (1 1/4 inch) cubes
- coriander (cilantro) leaves, to garnish
Method
1. Preheat the oven to 220°C (425°F/Gas 7). Heat the oil in a frying pan over medium-high heat, and cook the onion for 1-2 minutes, or until softened. Add the chilli, garlic and ginger, and cook for a further 30 seconds. Add the turmeric, tomato, stock and tamarind purée, and bring to the boil over high heat. Transfer to a 2.5 litre (87 fl oz/10 cup) heatproof hotpot or casserole dish and bake, covered, for 40 minutes.
2. Place the rice stick noodles in a large heatproof bowl and cover with warm water. Soak the noodles for 15-20 minutes, or until al dente. Drain, rinse and drain again.
3. Remove the hotpot from the oven and stir in the drained noodles. Add the fish cubes, then cover and return to the oven for a further 10 minutes, or until the fish is cooked through. Serve garnished with coriander leaves.
