Nga see byan

Nga see byan

Fish curry without gravy

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

Ingredients

Quantity Ingredient
1kg firm white fish fillets
1/4 teaspoon dried shrimp paste
or 2 teaspoons fish sauce
2 onions, roughly chopped
1 garlic clove
1 teaspoon fresh ginger, finely grated
1 stem lemongrass
or 2 strips lemon zest
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
1 green chilli, seeded and split lengthways, (optional)
60ml vegetable oil
fresh coriander leaves, chopped, to garnish

Method

  1. Cut the fish into serving pieces. Dissolve the shrimp paste in 1 tablespoon hot water and rub over the fish to coat. Set aside.
  2. Put the onion, garlic, ginger, lemongrass, salt, turmeric and chilli into a food processor and process to a purée.
  3. Heat the vegetable oil in a wok or large heavy-based frying pan and cook the onion mixture over low heat for 20 minutes, or until the oil returns and the mixture starts to stick to the pan. Add the fish and cook for 3–4 minutes on each side until cooked through. Sprinkle with the coriander and serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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