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PrintFISH CURRY WITH LEMON GRASS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in large frying pan; add fish. Stir until fish is firm. Remove from heat; keep warm.
- Add onions and garlic to same pan; stir over medium heat for about 3-5 minutes or until onions are soft.
- Stir in ginger, turmeric, lemon grass, vinegar and sauce; bring to boil. Reduce heat; simmer, uncovered, for 3-5 minutes.
- Stir in fish and the water; bring to boil. Reduce heat; simmer, uncovered, for about 5 minutes or until fish is tender.
- Stir in tomato; cook over low heat until mixture is heated through. Serve sprinkled with coriander.
INGREDIENTS
- 1 kg boneless fish fillets, cut into strips
- 50 ml peanut oil
- 250 grams brown onions, sliced
- 4 cloves garlic, crushed
- 2 tablespoons chopped fresh ginger
- ½ teaspoon ground turmeric
- 150 grams tomatoes, chopped
- 1 tablespoon chopped fresh lemon grass
- 2 tablespoons brown vinegar
- 1 tablespoon fish sauce
- 100 ml water
- Salt, to taste
- 20 grams chopped fresh coriander leaves
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