|
1
2
teaspoons
3
2
1 teaspoon
85 ml
1 teaspoon |
flat fish,
such as pomfret, plump plaice or lemon sole, gutted and cleaned
vegetable
oil
small
dried red chilies, halved lengthways
cloves
garlic, finely chopped
fish sauce
tamarind
water
crushed
palm sugar
vegetable
oil for brushing |
Method :
- Preheat grill.
- Brush fish lightly with oil, then grill for about 4 minutes on
each side until lightly colored and flesh flakes when tested with
the point of a knife.
- Using a fish slice, transfer to a warmed plate and keep warm.
- In a small saucepan, heat vegetable oil, add chilies and garlic
and cook for 1 minute.
- Stir in fish sauce, tamarind water and palm sugar and simmer for
2-3 minutes until lightly thickened.
- Spoon over fish.
Serves 2
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