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Ingredients :
1 kg
firm white fish fillets, cut into 4 cm cubes
2.5 tablespoons
fish sauce
4 cloves
crushed garlic
2 cups
onion, roughly chopped
2 teaspoons
finely chopped ginger
2 teaspoons turmeric
2 red chili, seeded and finely chopped
Salt to taste
3 tablespoons cooking oil
2 tablespoons fresh cilantro leave,
chopped
Method :
Place the fish in a shallow dish and pour
the fish sauce over it. Use a food processor to blend the onion, garlic,
turmeric, ginger, chili and salt until it form a thick paste. Heat a wok
with the oil. Stir in the blended paste and cook for about 10 minutes on
low heat. Add a little water if the mixture starts to burn.
When the
paste is cooked, add the fish without the fish sauce in, stirring and
ensuring that the spicy paste covers the fish. Raise the heat to medium
and cook for another 5 minutes or until the fish is cooked. Turn to cook
the other side as well.
Transfer the
cooked fish to a warm serving dish. Thicken the remaining sauce in the
wok over high heat if necessary, then spoon it over the fish. Sprinkle
the cilantro over the fish and serve hot with steamed white rice.
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