Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fish in a spicy, aromatic chilli sauce — Malaysia.
Equipment: Blender; wide pan with lid
Measures and names
Ingredients
- 4 white fish fillets
- 1 onion, 3 garlic cloves
- thumb of ginger
- 2 tbsp sambal or chilli paste
- 1 lemongrass stalk, bashed
- 1 tomato
- 150 ml water
- 1 tbsp tamarind paste (or lime juice)
- 1 tbsp oil
- Greens, to serve
Method
- Blend the onion, garlic and ginger to a paste and fry in the oil for 4 minutes, until fragrant and the raw smell has gone.
- Add the sambal and lemongrass and cook for 1 minute, then stir in the tomato, tamarind and water.
- Simmer for 5 minutes, until slightly thickened. Taste — it should be hot, savoury and sour.
- Lay the fish into the sauce, cover, and cook gently for 8 minutes, spooning the sauce over, until it flakes.
- Remove the lemongrass and serve with steamed greens.
Swaps and tips
Check the sambal for sugar, or use a plain chilli paste. The tamarind gives a savoury-sour balance to the heat.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 5 g | 2 g | 6 g | 194 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
