| Ingredients |
| 1 |
Tomato paste |
1/2 teaspoon |
| 2 |
Rice or white vinegar |
2 tablespoons |
| 3 |
Onion, roughly chopped |
1 |
| 4 |
Tomato, cut into pieces |
1 |
| 5 |
English cucumber , cut into wedges |
1/2 |
| 6 |
Pineapple , in 1/2-inch pieces |
1 cup |
| 7 |
Red pepper , cut into strips
|
1/2 |
| 8 |
Cornstarch , mixed with 2 teaspoons of cold water |
1 teaspoon |
| 9 |
Boneless fillet of salmon Or grouper |
500 grams |
| 10 |
Fresh coriander leaves , finely chopped |
2 tablespoons |
| 11 |
Vegetable oil |
3 tablespoons |
| 12 |
Fish sauce |
2 tablespoons |
| 13 |
Lemon juice |
2 tablespoons |
| 14 |
Sugar |
2 tablespoons |
| 15 |
Garlic, chopped |
2 cloves |
| Method |
Mix tomato paste, 1 tablespoon of water, vinegar, lemon juice, sugar and fish
sauce together in a bowl, set aside. Heat oil in a wok over high heat, add
garlic and stir-fry for 30 seconds. Now add reserved mixture in a bowl and
cook for 1 minute. Add onion, red pepper, tomato, cucumber and pineapple
and stir-fry for 1 minute. Add 2 tablespoons of water and stir-fry for 1
minute, its bubbling. Add corn starch mixture and stir-fry for 1 minute.
To grill the fish- Combine the salt, garlic and oil in small bowl, rub this mixture on
both sides of the fish. Grill the fish for 3 minutes on both the sides.
Place the grilled fish on the serving platter, pour the sauce over the fish,
garnish it with chopped coriander and serve.
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| Introduction
of the dish |
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Colorful and perky, this mild and complex sauce never fails
to impress with its pleasant textures and tastes. It is best to make this one as
required and serve it without reheating.
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