Sweet, Savory, Spicy by Sarah Tiong

Author:Sarah Tiong [Tiong, Sarah]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-05-09T00:00:00+00:00

FISH

5 tbsp (75 ml) rice bran, canola or grapeseed oil

2 tsp (6 g) curry powder

1 tbsp (15 ml) tamarind puree

1 cup (240 ml) water

8 to 10 okra pods, stems removed (see Tip)

1 cup (160 g) coarsely chopped tomatoes

1 lb (450 g) bone-in firm fish (such as stingray, pomfret, kingfish, albacore, leatherjacket or cod), cut into large pieces

15 to 20 fresh Vietnamese mint leaves with stems

2 tsp (6 g) grated palm sugar or brown sugar

Salt, as needed

SERVING SUGGESTION

Steamed rice

To make the curry paste, combine the garlic, lemongrass, shallots, chilies, shrimp paste and oil in a blender. Blend until the ingredients are smooth.

To make the fish, heat the oil in a large wok or saucepan over medium heat. Add the curry paste and stir-fry it for 4 to 5 minutes, until the oil and paste are well combined, darkened in color and very fragrant.

Increase the heat to medium-high. Add the curry powder and tamarind puree. Stir-fry the mixture for 2 to 3 minutes, until the ingredients are well combined. Add the water, okra and tomatoes and bring the mixture to a boil.

Add the fish, Vietnamese mint, palm sugar and a generous pinch of salt. Stir to combine the curry, reduce the heat to low and simmer for 5 to 6 minutes, until the fish is completely opaque and easily separates from the bone.

Serve the fish curry with steamed rice.

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