| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Indo |
Fish, Indonesian, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fish fillet |
| 2 |
|
Shallot |
|
|
Ginger, 1" piece |
| 2 |
|
Thai chile |
| 1/2 |
t |
Turmeric |
| 1/2 |
t |
Tamarind |
| 2 |
T |
Soy sauce, dark |
| 2 |
T |
Oil |
|
|
Salt, to taste |
|
|
Pepper, black to taste |
INSTRUCTIONS
Calories per serving: 349 Fat grams per serving: 13 Approx. Cook
Time: 0:30 Remove all skin from fish fillets, ensure that no bones
remain and cut into serving-size pieces. Chop very finely the
shallots, ginger, garlic and chiles, and pound these together with the
turmeric powder, tamarind and soy sauce (or use a food processor).
Heat the oil in a shallow pan and stir-fry the spice-paste for four to
five minutes, then add the fish, cover with approximately one cup of
cold water and bring to a boil. Lower heat, season to taste with salt
and freshly ground black pepper and cook over a very low heat until
the fish is done. Serve with fresh vegetables and rice. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”