Asian Seafood Recipes - Thai Fish in Red Sauce (Pla Num) Recipe

Ingredients

• 1 1/2 lb. fish

• 1/4 cup peanut oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 red chili, chopped

• 2 large tomatoes, blanched, peeled and chopped

• 2 Tbs. tomato paste

• 4 Tbs. water

• 2 Tbs. wine vinegar

• salt and pepper

• 2 Tbs. chopped coriander leaves

Serves 4-6

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Method:

1. Clean and cut the fish if you are using a whole one; skin if you are using fillets.

2. Heat the oil in a large deep frying-pan. When it is hot, add the onion, garlic and chili and stir-fry for 3 minutes. Add the tomatoes and cook gently until they have pulped.

3. Stir in the tomato puree (paste), water and vinegar, and season to taste. Bring the mixture to the boil, then reduce the heat to low. Simmer, covered, for 10 minutes.

4. Arrange the fish in the sauce, basting thoroughly. Recover the pan and simmer the fish for 10 to 20 minutes, or until the flesh flakes easily.

5. Just before serving, stir in about half of the coriander leaves.

6. Transfer the mixture to a warmed serving dish and garnish with the remaining coriander leaves before serving.