This is an experimental dish. Next week, we are planning to give it a try inshallah and adjust accordingly . Our goal is to add a sweet curry/stew dish for a change!
- 2lb fish fillets
- A splash of lime juice
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 onion
- 3 stalks of scallion
- 1 hot pepper
- 1 sweet pepper
- 3 cloves of garlic
- 1/2 inch of ginger
- 3 tomatoes
- Oil for frying
- 3 tablespoons of flour, stirred in to 1/4 cup of flour
- 3 sprigs of fresh thyme (or 3 teaspoons of dried thyme)
- 1 tablespoon of butter
- 1 tablespoon of browning
- 2 tablespoons of Halal soy sauce (La Choy)
- 2 cups of water
- Mix the lime juice in a bowl with hot water and wash the fish in the mixture
- Remove the fish from the water, pat dry and rub with the salt and pepper.
- Leave to marinate for 1 hour.
- Chop the onion, scallion, hot pepper, sweet pepper, garlic and tomatoes in to small pieces, grate the ginger and mix the flour in 1/4 cup of water.
- Gently fry both sides of each fish fillet until it has sealed
- Remove the fish and drain off the oil.
- Melt the butter in the saucepan and fry the onion, scallion, hot pepper, sweet pepper, garlic, tomatoes and thyme for three minutes
- Add the water, soy sauce and browning and simmer for five minutes.
Stir the flour/water mixture in to the stew then add the fish.
- Simmer for five minutes, occasionally stirring gently.
- Serve with rice and peas
