File Fillets With Pineapple And Ginger Recipe
Ingredients
| Turmeric | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| 1 1/2 lb. fish fillets, cut into bite-sized pieces | ||
| Vegetable oil | 3 Tablespoon | |
| Onions | 2 , finely chopped | |
| 1 1/2 in. piece of fresh green ginger, peeled and chopped | ||
| Chillis | 2 , finely chopped | |
| Shrimp paste | 1 Teaspoon, dried | |
| 1 tsp. ground lemon grass or finely | ||
| Grated lemon rind | ||
| Sugar | 1 Teaspoon | |
| 4 tomatoes, blanched, peeled and chopped | ||
| Pineapple | 1 Small, cut in to chunks | |
Directions
Mix half the turmeric with 1 teaspoon of salt, then rub over the fish pieces.
Heat the oil in a large frying-pan.
When it is hot, add the fish pieces and fry for 2 minutes on each side.
Remove the fish to a plate.
If necessary, add more oil to the pan to cover the bottom.
Add the onions and fry, stirring occasionally, until they are golden brown.
Add the ginger, chillis, blachan, lemon grass or rind and remaining turmeric and fry over low heat for 5 minutes, stirring constantly.
Stir in the sugar, tomatoes and remaining salt, the pineapple and fish pieces.
Cover and simmer for 20 to 25 minutes, or until the fish flakes easily.
Heat the oil in a large frying-pan.
When it is hot, add the fish pieces and fry for 2 minutes on each side.
Remove the fish to a plate.
If necessary, add more oil to the pan to cover the bottom.
Add the onions and fry, stirring occasionally, until they are golden brown.
Add the ginger, chillis, blachan, lemon grass or rind and remaining turmeric and fry over low heat for 5 minutes, stirring constantly.
Stir in the sugar, tomatoes and remaining salt, the pineapple and fish pieces.
Cover and simmer for 20 to 25 minutes, or until the fish flakes easily.
Chef
