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1½ pound Fish, Fillets
2 Shallots
1 slice Ginger
2 Chilis, Hot
½ teaspoon Turmeric
½ teaspoon Tamarind
2 tablespoon Soy Sauce, dark
2 tablespoon Oil
Skin fish fillets,remove any bones and cut into serving size pieces. Chop very finely the shallots, ginger, garlic and chilis, and pound these together with the turmeric powder, tamarind and soy sauce or use a food processor.
Heat oil in a shallow pan and stir fry the spice paste for five minutes, add the fish, cover with 1 c of cold water and bring to a boil. Lower heat, season with salt and freshly ground black pepper and cook over low heat until the fish is done.
2 Shallots
1 slice Ginger
2 Chilis, Hot
½ teaspoon Turmeric
½ teaspoon Tamarind
2 tablespoon Soy Sauce, dark
2 tablespoon Oil
Skin fish fillets,remove any bones and cut into serving size pieces. Chop very finely the shallots, ginger, garlic and chilis, and pound these together with the turmeric powder, tamarind and soy sauce or use a food processor.
Heat oil in a shallow pan and stir fry the spice paste for five minutes, add the fish, cover with 1 c of cold water and bring to a boil. Lower heat, season with salt and freshly ground black pepper and cook over low heat until the fish is done.
