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Main Ingredients | Boneless fish fillets, Fish sauce |
Cuisine | Thai |
Course | Main Course Seafood |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Fish in Dill and Tomato Sauce
- 2 Boneless fish fillets cut into 1 inch pieces
- ½ tablespoon Fish sauce
- ½ teaspoon Crushed black peppercorns
- 4 tablespoons Oil
- Sauce
- 3 tablespoons Fresh dill leaves (suva) finely chopped
- 3 large Tomatoes blanched, skinned and diced
- 1 tablespoon Oil
- 3 medium Onions thinly sliced
- 4 Garlic cloves minced
- ½ cup Chicken stock
- ½ tablespoon Fish sauce
- 1 teaspoon Sugar
- 1 Spring onion roughly chopped
- 2 tablespoon Fresh coriander leaves finely chopped
- 4 tablespoons Peanuts roasted chopped
Method
- Heat oil in a non-stick pan.
- Place fish pieces on a plate, add fish sauce, crushed peppercorns and refined flour and rub the mixture over the fish pieces till they are well coated.
- Place them in the pan and shallow-fry, turning sides, till they are lightly browned all over. Drain on absorbent paper.
- To make sauce, heat oil in another non-stick wok, add onions and garlic and sauté till lightly browned. Add tomatoes and sauté till soft.
- Add chicken stock, fish sauce and sugar and cook for five minutes.
- Add fried fish, spring onion, dill leaves and coriander leaves and mix well.
- Place only the fried fish on a serving plate and pour the sauce over it. Garnish with peanuts and serve immediately.
Nutrition Info
Calories | 1389 |
Carbohydrates | 68.7 |
Protein | 78.4 |
Fat | 88.9 |
Other Fiber | Fiber- 18.5gm |
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