Ingredients:
1 lb fish fillet (firm, white flesh),
1 medium onion,
3 or 4 medium tomatoes,
4 cloves garlic,
a twig of thyme,
a smidgen of grated fresh ginger,
turmeric,
salt,
pepper,
cooking oil.
Heat oil in wide skillet. Sauté onions until golden. Add finely chopped tomatoes and finely crushed garlic, stir. Add thyme, ginger, turmeric, salt and pepper. Add about a cup of water, stir. Let this fragrant sauce cook completely and reduce by half. Add pieces of raw fish and simmer gently, just until the fish is cooked, turning over half-way if desired. Take off heat promptly. Do not overcook fish! Serve with jasmine rice and rougail tomate (chopped fresh tomatoes, red onion, fresh hot pepper of your choice, salt, pepper, olive oil).
Please forgive the vague quantities. That is how we cook, on the island of Reunion! Each carry de poisson is therefore unique!
1 lb fish fillet (firm, white flesh),
1 medium onion,
3 or 4 medium tomatoes,
4 cloves garlic,
a twig of thyme,
a smidgen of grated fresh ginger,
turmeric,
salt,
pepper,
cooking oil.
Heat oil in wide skillet. Sauté onions until golden. Add finely chopped tomatoes and finely crushed garlic, stir. Add thyme, ginger, turmeric, salt and pepper. Add about a cup of water, stir. Let this fragrant sauce cook completely and reduce by half. Add pieces of raw fish and simmer gently, just until the fish is cooked, turning over half-way if desired. Take off heat promptly. Do not overcook fish! Serve with jasmine rice and rougail tomate (chopped fresh tomatoes, red onion, fresh hot pepper of your choice, salt, pepper, olive oil).
Please forgive the vague quantities. That is how we cook, on the island of Reunion! Each carry de poisson is therefore unique!
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