Sunday, November 15, 2009
550g firm white boneless fish fillets, cut into pieces
2 tomatoes, sliced thickly
5 cherry tomatoes
1 medium onion, sliced
3 cloves garlic, finely chopped
1 tbsp grated ginger
1 stalk spring onion, sliced diagonally
plain flour, for dusting
Sauce: Combine together -
2 tbsp sweet chili sauce
3 tbsp tomato sauce
4 tbsp water
1/2 tsp white wine vinegar
1 tbsp fish sauce
1/2 tbsp soy sauce
1/4 tsp pepper
1 tbsp sugar
Pat the fish dry with paper towel. Sprinkle pepper and salt and dust fish with flour, shaking off any excess.
Heat oil in a pan. Pan fry the fish on both sides until cook. Remove from pan and drain on kitchen paper towel. Transfer on to a plate.
Using one tablespoon of oil in the pan, saute onions, garlic and ginger until aromatic.
Add tomatoes and pour in the sauce. Bring to the boil.
Pour over fish and garnish with spring onion. Serve immediately.