You may also like
Categories:
white fish ginger paste garlic lemon juice garlic ginger spring onion extra spring onion fish sauce pepper red chili paste salt cilantro oil
Viewed: 44 - Published at: 4 years agoIngredients
- 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
Method
- Marinate the fish in the ginger and garlic paste, salt and the lemon juice for a couple of hours.
- Heat the oil in a wok and then saute the chopped ginger and garlic for 2 minutes.
- Add the cayenne and the pepper powder.
- Add the spring onions, salt, sauce and the fish.
- Cook on high for 2 minutes.
- Cover and simmer for another few minutes till the fish is cooked and the gravy dry.
- You may have to cook uncovered to dry it up after a minute or so of covering it cooked.
- Serve hot garnished with chopped cilantro and chopped spring onions too.
