| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Indo |
Indonesian, Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fish filets |
| 2 |
|
Shallots |
|
|
Ginger, 1" piece |
| 2 |
|
Garlic cloves |
| 2 |
|
Chiles, Thai |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Tamarind |
| 2 |
tb |
Black soy sauce |
| 2 |
tb |
Oil |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Remove all skin from fillets, ensuring that no bones remain, and cut into
serving size pieces. Chop the shallots, ginger, garlic, and chilies very
finely, and pound these together with the turmeric, tamarind, and soy
sauce.
Heat the oil in a shallow pan, and stir-fry the paste for 4 to 5 minutes,
then add the fish; cover with approximately 1 cup of cold water and bring
to a boil. Lower the heat, season to taste with salt and pepper and cook
over a very low heat. Serve with fresh vegetables and rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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