Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
1 \N | Onion, sliced thickly from top to base |
1 teaspoon | Fresh ginger, grated |
8 \N | Candlenuts, chopped into 8 pieces |
1 teaspoon | Curry powder |
2 teaspoons | Light soy sauce |
2 teaspoons | Lemon juice |
1 cup | Water |
4 \N | Fish cutlets, (fillets??) |
2 \N | Spring onions, chopped |
1. Heat oil in frying pan, add onions, stir-fry until tender. Add ginger, candlenuts and curry powder, stir-fry over low heat for 3 minutes.
2. Add soy sauce, lemon juice and water, bring to a boil. Reduce heat and simmer for 3 minutes.
3. Add fish cutlets in single layer, cover, simmer for 5 minutes on each side or until just cooked through.
NOTE: Any white fish cutlets or fillets are suitable for use with this recipe. Source: Indonesian Cooking