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ground turmeric fish sauce onion garlic dried chillies peanut oil paprika tomatoes handful of fresh cilantro
Viewed: 22 - Published at: a year agoIngredients
- 1/2 teaspoon ground turmeric
- 1 tablespoon fish sauce
- 2 firm white fish fillets
- 1 large onion, chopped
- 4 garlic cloves
- 3 whole dried chillies, soaked in hot water
- 6 tablespoons peanut oil
- 1/2 teaspoon paprika
- 5 ripe tomatoes, blanched in hot water, peeled and chopped
- handful of fresh cilantro, chopped
Method
- Mix the turmeric and fish sauce in a bowl.
- Coat the fish with the marinade, cover and leave in the fridge for 15-30 minutes.
- Using a pestle and mortar, pound the onion, garlic and chillies to form a coarse paste or chop everything finely.
- Heat the oil in a saucepan and caramelise the onion paste over a moderate heat for 10-15 minutes.
- Watch carefully so it doesnt burn as this will make the sauce bitter.
- Mix in the paprika and stir until fragrant before adding the tomatoes.
- Turn the heat down and simmer for 30 minutes until it has reduced to a thick sauce.
- Drop in the fish including any marinade and continue to simmer for 5 minutes.
- Carefully turn the fish and cook a further 5 minutes or until the fish is cooked through (cooking time will vary according to the thickness of the fish).
- Before serving, taste and add a splash more fish sauce if necessary.
- Sprinkle chopped coriander and serve with plenty of basmati rice.
