Sorry no pix we devoured it before i thought of taking a pic.
Ingredients
½-1 Tbsp grated ginger
1 Tbsp fish sauce
¼ tsp sugar
1 Tbsp turmeric
Juice ½ lemon
300-400g white fish cut across the grain into 1cm slices
1-2 Tbsp oil
3-5 spring onions cut into 5cm lengths
1/2 - 1 cup picked dill sprigs
Serves 2
Method
Squeeze the juice out of the grated ginger and combine with fish sauce, sugar, turmeric and lemon juice. Mix well and pour over the fish. Refrigerate overnight to marinate and cure.
Heat oil and fry the fish for a minute or so on each side. Add the spring onions and lightly fry. Add dill.
Method
Squeeze the juice out of the grated ginger and combine with fish sauce, sugar, turmeric and lemon juice. Mix well and pour over the fish. Refrigerate overnight to marinate and cure.
Heat oil and fry the fish for a minute or so on each side. Add the spring onions and lightly fry. Add dill.
Serve with rice noodles or rice
Chook’s note: I used ‘flake’ but any firm white fish would work. Serve it with rice noodles or with whatever vegge you like. It’s a flavoursome way to serve fish.
Chook’s note: I used ‘flake’ but any firm white fish would work. Serve it with rice noodles or with whatever vegge you like. It’s a flavoursome way to serve fish.
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