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Thai Stir-Fry Fish With Sauce Recipe
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Category : seafood |
Style : stir-fry | Serve : 4 |
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A
creamy and spicy dish best served with crusty bread for mopping up all the
extra sauce.
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Ingredients |
| 650 g |
Red snapper or cod, filleted and skinned |
| 300 ml |
Coconut milk |
| 1 tbsp |
Vegetable oil |
| - |
Salt and black pepper |
| - |
Crusty bread to serve. |
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The sauce |
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| 6 pieces |
Almonds, blanched and chopped |
| 5 cm |
Galangal, peeled and sliced |
| 5 cm |
Lemongrass stalks, outer leaf discarded, roughly
sliced |
| 5 cm |
Fresh root ginger, peeled and sliced |
| 2 pieces |
Large red chilies, seeded and chopped roughly |
| 1 piece |
Onion, chopped |
| 1/2 tsp |
Turmeric |
| 1/2 tsp |
Salt |
Method :
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Cut the filleted fish meat in large chunks and
set aside.
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Put all the sauce ingredients in a food
processor or blender with 3 tablespoons of coconut milk and process until smooth.
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Heat oil in a wok and stir-fry the fish chunks
for 2 - 3 minutes and then remove.
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Add the processed sauce ingredients and the
remaining coconut milk to the wok, then return the seafood.
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Bring to a boil, season well and serve with
crusty bread.
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