| 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 |
ts |
Turmeric |
| 1/2 |
ts |
Tamarind |
| 2 |
tb |
Soy sauce, dark |
| 2 |
tb |
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
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