Cooked with pineapple and ginger, Malaysian Fish makes a splendid and interesting dish. Serve it with fried rice.
2 teaspoons turmeric
1½ teaspoons salt l| lb. fish fillets (lemon sole, John dory or other similar fish)
3 tablespoons vegetable oil
2 onions, finely chopped
1-inch piece fresh root ginger, peeled and finely chopped
2 green or red chillis, finely chopped
1 teaspoon blachan or anchovy paste
1 teaspoon sereh powder or finely grated rind of
1 teaspoon sugar
4 tomatoes, blanched, peeled and chopped
1 small pineapple, peeled, cored and cut into chunks
In a saucer, mix
1 teaspoon of the turm-eric with
1 teaspoon of the salt. Set aside.
Put the fish fillets on a chopping board and, with a sharp knife, cut the fillets into finger-sized pieces. Rub the turmeric and salt mixture over the fish pieces.
In a large frying-pan, heat the oil over moderately high heat. When the oil is hot, add the fish pieces and fry them for 1 to 2 minutes on each side or until they are just beginning to brown. Remove the pan from the heat. Using a slotted spoon, transfer the fish pieces to a plate. Set the fish aside.
Return the pan to moderate heat. If necessary, add more oil so that there is enough to cover the bottom. When the oil is hot, add the onions and fry them, stirring occasionally, for 8 to 10 minutes or until they are golden brown.
Add the ginger, chillis, blachan or anchovy paste, the sereh or lemon rind and the remaining turmeric. Reduce the heat to moderately low and, stirring constantly, fry the spices for 5 minutes. Stir in the sugar, tomatoes and the remaining salt.
Add the pineapple chunks and the fish pieces. Stir well, cover the pan and sim-mer for 20 to 25 minutes or until the fish flakes easily when tested with a fork.
Transfer the entire contents of the pan to a heated serving dish and serve immediately.