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Ingredients :
1
kg firm white fish, cut into serving sizes
2
teaspoons fish sauce
2 medium onions
4
cloves garlic
3
tablespoons cooking oil
1
teaspoon fresh ginger, grated finely
1
stalk lemon grass
Salt to taste
1
teaspoon turmeric, ground
2 green chilies, seeded and halves
Cilantro leaves, chopped to garnish
Method :
Marinate the fish with the fish sauce.
Grind the onions, ginger, garlic and lemon grass to a smooth puree with
a food processor before adding turmeric and salt to taste. Heat a wok
with the cooking oil until smoking hot. Stir in the ground ingredients,
cover with a lid and simmer the mixture. Stir frequently with a wooden
spatula to ensure the mixture does not stick to the base of the wok.
When the ingredients are well cooked, put the fish in the wok. Cook for
about 3 minutes on each side, adding the green chili. When cooked,
sprinkle with the chopped cilantro leaves and serve hot with steamed
white rice.
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