Wednesday, October 04, 2006

FRIED FISH IN CHILLIED TOMATO SAUCE


This is an impromptu dish, thrown together due to time constrain than anything else. The fish was taken to be thawed for dinner; to be plain fried initially. All I had in the fridge were abundance of tomatoes, and nothing else - except a few more packs of red curry paste in the freezer compartment. The paste is packed in thin flat square patty, and it breaks easily and can be used almost immediately. Preparation time is less than 5 minutes.

INGREDIENTS


1 Black Pomfret

Salt

Cornflour

3 tbsp. Red Curry Paste

5 Tomatoes (diced)

2 tsp. Sugar


Salt

Cornstarch


METHODS
  1. Score the fish and salt it lightly. Then coat it all over with cornflour.
  2. Place enough oil in a wok to fry the fish. Fry until golden brown. Drain of excess oil on paper towel.
  3. Use about 4 tbsp. of oil to fry the curry paste. Stir continuously until fragrant and a bit amber in color.
  4. Drop in the chopped tomatoes. Mix well with the curry paste. Then add about 3/4 cup of water. Let it simmer in high flame and reduce the liquid by a 1/4 of its original.
  5. Add in sugar and salt to taste.
  6. Thicken with cornstarch. Either drop the fish into the sauce to have it coated, or just spoon the sauce on top of the fish. Garnish the fish. (I use julienned omelette.)

No comments:

ABOUT THIS BLOG

As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

BAG OF TRICKS

  © Blogger template Webnolia by Ourblogtemplates.com 2009

Back to TOP