This New Year I’m cooking my way steadily through ” Dominique’s Kitchen” by Dominique Woolf. I love her tweaks to traditional thai recipes such as using fish rather than prawns or chicken in this dish. If you want to use prawns instead, just add them after the onions and garlic. Serve with some rice.
Ingredients
- 2 tbsps cornflour
- 2 fillets firm skinless white fish e.g. hake or cod
For the sauce:
- 2 tbsps white wine vinegar
- 2 tbsp fish sauce
- 4 1/2 tbsp tomato ketchup
- 2 1/2 tbsp sugar
For the stir fry:
- neutral oil for frying
- 1/2 onion cut into wedges
- 2 cloves garlic crushed
- 100 g cherry tomatoes whole
- 1/2 red pepper cut into strips
- 1/4 Cucumber cut into quarters lenthways, then into bite size pieces on the diagonal
- 2 cm slice pinepple peeled, cored and cut in bite sized pieces
- rice to serve
Servings:
Instructions
- Mix the sauce ingredients together in a bowl and set aside.
- Put the cornflour on a plate. Dry the fish well with kitchen paper, then coat it in the cornflour. Sprinkle with a good pinch of sea salt flakes on each side. Heat 2 tbsps oil in a large non stick frying pan over a medium high heat. Once it is very hot, add the fish, shaking off any excess flour.
- Fry for 2-3 minutes on the first side , without touching, until crispy. Turn over and fry for a further 2-3 minutes until the second side is also crispy. Remove and drain on kitchen paper.
- Wipe out the pan if needed and add i more tablespoon oil. Tip in the onion and fry for a minute or two until just softened then add the garlic.
- Fry for 30 seconds or so then add the remaining vegetables and the pineapple. Cook for a couple of minutes then pour in the sauce. Bubble for a minute or two until thickened, then turn off the heat.
- Place the fish on serving plates and spoon over the sauce. Serve immediately, with rice.
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