Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Fish Fillet |
2 \N | Shallots |
\N \N | Ginger, 1\" Piece |
2 \N | Thai Chiles |
½ teaspoon | Turmeric |
½ teaspoon | Tamarind |
2 tablespoons | Soy Sauce, Dark |
2 tablespoons | Oil |
\N \N | Salt To Taste |
\N \N | Pepper, Black To Taste |
Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor). Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done. Serve with fresh vegetables and rice.