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PrintHOT AND SOUR FISH STOW
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To make the spice paste, put all the ingredients in a small food processor and process to a paste.
- Alternatively, finely chop all the ingredients with a knife and mix together by hand.
- Heat the oil in a large saucepan, then add the paste. Cook for 10 minutes, stirring.
- Add the strips of capsicum and cook for a further minute. Pour in 750 ml (26 oz / 3 cups) water, the tamarind, fish sauce, sugar and ½ teaspoon salt and bring to the boil.
- Reduce the heat to low and simmer for 5 minutes, then add the bamboo shoots and fish pieces and poach the fish gently for 3-4 minutes, or until opaque.
- Stir in the coriander and mint and serve with plenty of rice.
INGREDIENTS
- Spice paste
- 2 lemongrass stems, white part only, each cut into three pieces
- 1 teaspoon ground turmeric
- Small knob of fresh galangal or ginger
- 3 small red chillies
- 1 large garlic clove
- 4 red Asian shallots
- 1 teaspoon shrimp paste
- 3 tablespoons cooking oil
- ½ small red capsicum (pepper), thinly sliced
- 3 tablespoons tamarind puree or lemon juice
- 1 tablespoon fish sauce
- 2 teaspoons grated palm sugar (jaggery) or soft brown sugar
- 225 grams tin sliced bamboo shoots, drained
- 500 grams skinless pomfret, lemon sole or plaice fillets, cut into bite- sized pieces
- 2 tablespoons chopped coriander (cilantro) leaves
- 1 tablespoon chopped mint
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