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450 g
2
tablespoons
1
tablespoon
1
tablespoon
1
2-3
2-3
tablespoons
250 ml
350 ml
1
1 teaspoon
2-3
1-2 |
fish
fillet or steak, such as halibut, cod or monkfish, cut into bite sized
pieces
fish sauce
sugar
vegetable
oil
clove
garlic, finely chopped
shallots,
finely chopped
mild curry
powder
Vietnamese
Hot Sauce
chicken
stock or water
cake tofu,
cut into small cubes
salt
spring
onions, cut into short lengths, to garnish
small red
chilies, seeded and chopped (optional) |
Method :
- In a dish, marinate fish with pepper, fish sauce and sugar for
15-20 minutes.
- Heat oil in a saucepan and stir fry garlic and shallots for
about 1 minute.
- Add curry powder and hot sauce and cook for another minute,
stirring constantly.
- Add stock or water, blend well and bring to the boil.
- Add fish, tofu pieces and salt, stir very gently, then reduce
heat, cover and simmer for 10 minutes.
- Serve hot, garnished with spring onions and chilies, if using.
Serves 4
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