Pla nam

Pla nam

Fish in red sauce

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g skinless, boneless firm white fish fillets
80ml oil
2 onions, finely chopped
4 ripe tomatoes, peeled and chopped
2 tablespoons vinegar
2-3 fresh red chillies, seeded and chopped
3-4 tablespoons fresh coriander leaves, chopped

Method

  1. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the onion and cook until soft and golden. Add the tomato, vinegar, chilli and season with salt and freshly ground black pepper, to taste. Cover and simmer for 20 minutes, or until the sauce has thickened.
  2. Add the fish to the wok, cover, and continue simmering until the fish is cooked through. Serve hot, sprinkled with the coriander leaves.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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