Monday, January 20, 2003

Fish in Chilli-Tomato Sauce

Another one of my Thai favourites. Again, you can reduce the chilli content as you wish.

Serves 4

500g fish fillets (any white fish works well)
2 tablespoons vinegar
2 tablespoons fish sauce
2 tablespoons hot chilli sauce
1 tablespoon palm or brown sugar
3 tablespoons peanut oil
2 onions, finely chopped
3 red tomatoes, peeled, seeded & chopped
fresh coriander, roughly chopped (garnish)
red chillies, finely sliced (garnish)

Note: To peel & seed the tomatoes, drop them into boiling water for 30 seconds. Lift out & drop into cold water. Peel. Halve the tomatoes & gently squeze out the seeds, then chop the shells roughly.

Rinse & dry the fish.
In a small bowl mix together the vinegar, fish sauce, chilli sauce & sugar, stirring to dissolve the sugar.
Heat the oil & fry the onions over moderate heat, stirring frequently, until it is soft & starts to turn golden. Add the tomatoes and vinegar mixture, cover & simmer for 15-20 minutes, until the sauce is thick.
Add the fish fillets, spooning the sauce over them. Cover & cook gently (ie low heat) until the fish is done.
Garnish with coriander & red chillies. Serve with steamed jasmine rice. Mmm!

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