Ingredients:
1.3kg butter fish fillets (or any firm white fish fillets)
10 tbsp cooking oil
1/2 tsp ground turmeric
1 tsp salt
2 tbsp fish sauce
1 tsp hot chilli powder
2 medium-sized tomatoes, finely chopped
4 sprigs of coriander (cilantro)
4 onions, finely chopped
4 garlic cloves, crushed
Method:
Wash the fish fillets and cut into 5cm pieces. Mix together the salt and ground turmeric, add the fish pieces and toss to coat.
Heat the oil in a wok or a pan. When the oil develops a sheen, add the garlic paste, chilli powder and tomatoes. Stir-fry the mixture until fragrant then add the fish pieces and enough water to just barely cover them.
Bring to a simmer and stir gently to combine. Reduce the heat to a gentle simmer and cook for about 20 minutes, or until the fish is cooked through.
Take off the heat, turn into a serving dish, garnish with the coriander and serve accompanied by rice. If desired, you can finish this dish with a squeeze of lemon juice.
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