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Prep 15 mins
Cook 10 mins
This is a lovely fish dish I made last night for a dinner party which is a Thai dish. Excellent! From a Nita Mehta cookbook on Thai cookery. Time does not include marination time.
- 250 g white fish fillets, cut into 1 inch chunks
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon lemon juice
- 2 tablespoons garlic, chopped
- 1 tablespoon ginger, chopped
- 1⁄2 cup chopped spring onion, plus
- extra spring onion, for garnish
- 2 tablespoons fish sauce (I used soya sauce in its place)
- 1 teaspoon pepper
- 1 1⁄2 teaspoons red chili paste or 1 1⁄2 teaspoons chili powder (cayenne)
- 1 1⁄4 teaspoons salt
- 1 tablespoon chopped cilantro
- 1 tablespoon oil
- Marinate the fish in the ginger and garlic paste, salt and the lemon juice for a couple of hours.
- Heat the oil in a wok and then saute the chopped ginger and garlic for 2 minutes.
- Add the cayenne and the pepper powder.
- Add the spring onions, salt, sauce and the fish.
- Cook on high for 2 minutes.
- Cover and simmer for another few minutes till the fish is cooked and the gravy dry.
- You may have to cook uncovered to dry it up after a minute or so of covering it cooked.
- Serve hot garnished with chopped cilantro and chopped spring onions too.
This was delicious! I am not always fond of fish but really liked this. My Sister and I prepared this as well as some other Thai dishes for Momâ€™s birthday. We used Tilapia. I think it may even go well for chicken!!