Ingredients
- 2 firm fish fillets, I used Dhu fish
- 2 T cornflour
- 2 T vegetable oil
- 1 t ginger grated
- 2 cloves garlic finely chopped
- 1 small shallot finely diced
- 10 cherry tomatoes
- 2 T red wine vinegar
- 2 T sugar
- 2 T tomato sauce
- 1 T fish sauce
- 1 t cornflour mixed either 2 T water
- Salt & Pepper
Method
- Make sauce by mixing together vinegar, sugar, tomato sauce & fish sauce. Set aside.
- Rinse fish and pat dry with paper towel.
- Place cornflour in shallow bowl and dip fish in to coat. Shake off any excess.
- Season fish with salt and pepper.
- Heat oil in a frying pan
- Cook fish over medium heat for about 5-7 minutes, depending on the thickness of your fish. Turn and cook other side for another 5-7 minutes until comes through.
- Remove fish from pan and keep warm by covering with alfoil.
- If needed and 1 T oil to same panAdd ginger, garlic and shallots. Cook about 3 minutes.
- Add cherry mates and squish down to cook quicker.
- Add sauce to pan and simmer for 2 minutes.
- Add cornflour mix to sauce and stir until it thickens.
- Place fish on a pate and pour sauce over the top.Garnish with spring onion.
- Enjoy
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
