Ingredients:
250 g white fish fillets, cut into 1 inch chunks
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon lemon juice
2 tablespoons garlic, chopped
1 tablespoon ginger, chopped
1/2 cup chopped spring onions, plus
extra spring onions, for garnish
2 tablespoons fish sauce ( I used soya sauce in its place)
1 teaspoon pepper
1 1/2 teaspoons red chili paste or 1 1/2 teaspoons chili powder ( cayenne)
1 1/4 teaspoons salt
1 tablespoon chopped cilantro
1 tablespoon oil
Directions:
Marinate the fish in the ginger and garlic paste, salt and the lemon juice for a couple of hours.
Heat the oil in a wok and then saute the chopped ginger and garlic for 2 minutes.
Add the cayenne and the pepper powder.
Add the spring onions, salt, sauce and the fish.
Cook on high for 2 minutes.
Cover and simmer for another few minutes till the fish is cooked and the gravy dry.
You may have to cook uncovered to dry it up after a minute or so of covering it cooked.
Serve hot garnished with chopped cilantro and chopped spring onions too.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.