|
2
tablespoons
1
4
2
1
4
tablespoons
1 teaspoon
1
tablespoon
2
teaspoons |
vegetable
oil
flat fish,
such as pomfret, plump lemon sole or plaice, gutted and cleaned
cloves
garlic, finely chopped
fresh red
chilies, seeded and finely chopped
red
shallot, chopped
lime juice
crushed
palm sugar
finely
chopped lemon grass
fish sauce
chili
flowers, to garnish |
Method :
- In a wok, heat oil, add fish, skin side down fish and cook for
3-5 minutes on each side until lightly browned and cooked.
- Using a fish slice, transfer to a warmed serving plate, cover
and keep warm.
- Add garlic to wok and fry, stirring occasionally, until browned.
- Stir in chilies, shallot, lime juice, palm sugar, lemon grass
and fish sauce.
- Allow to simmer gently for 1-2 minutes.
- Pour over fish and garnish with chili flowers.
Serves 2
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