Seafood Recipes - Tomato Fish

Ingredients

• 60 ml/4 tbsp oil

• 3 onions, finely chopped

• 450 g/1lb plaice fillets

• 5 ml/1 tsp salt

• 2 green chilies, thinly sliced

• 5 cm/2 in ginger root, thinly sliced

• 2 green (bell) peppers, sliced

• 8 mint leaves, finely chopped

Sauce:

• 450 g/1lb tomatoes, chopped

• 1 onion, finely chopped

• 4 cloves garlic, crushed

• 5 ml/1 tsp salt

• 5 ml/1 tsp chili powder

• 15 ml/1 tbsp arrowroot

• 120 ml/4 fl oz/1/2 cup water

• 30 ml/2 tbsp oil

• 10 ml/2 tsp white wine vinegar

• 15 ml/1 tbsp sugar

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Method:

1. To make the sauce, simmer the tomatoes, onion, garlic, salt and chili powder together for 20 minutes. Sieve the sauce and discard the tomato skins, then return the sauce to a clean pan.

2. Mix the arrowroot and water to a smooth paste. Heat the oil then add it to the tomato sauce with the arrowroot paste, wine vinegar and sugar, stirring until the sauce thickens.

3. Heat the oil and fry the onions until soft. Remove from the oil and set aside. Add the fish and salt to the oil and fry for 5 minutes. Return the onions to the pan with the chilies, ginger and peppers. Stir in the tomato sauce.

4. Cover and cook for about 10 minutes until the fish is cooked and the sauce has thickened. Garnish with mint and serve with rice and vegetables.