Thai cuisine
Ingredients:
- 4 lbs Porgy fish.
- ¼ tsp black pepper.
- 1 tbsp ginger, slice into thin strip.
- 2 shallots, slice in half.
- 2 garlic cloves, crack.
- 1 stalk lemon grass, chopped.
- 1 tbsp soya sauce.
- 1 chicken bouillon.
- 1 tsp sugar.
- 1 can (14.5 oz) garlic & olive oil.
- 1 can (14.5 oz) Plain.
- 3 lime leaves, rip.
Directions:
- Clean fish well with salt and rinse thoroughly, cut it into 3 pieces.
- Lightly salted and floured fish.
- Hot about 2 cups of vegetable oil in large frying pan set on high to medium high.
- Drop fish in when oil is hot, turn fish over when lightly golden.
- In a large sauce pan add 2 tbsp of extra virgin olive oil, black pepper, ginger, garlic, lemon grass, lime leave and shallots.
- Cooked until lightly golden then add tomatoes, chicken bouillon, soy sauce and sugar.
- Let simmer for about 5 minutes, and then add fried fish.
- Cover pan and let simmer for about 20 minutes more in medium heat.