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SEAFOOD
Crab Curried fish
Chinese/ T hai style FISH NORMALLY HAS A BLAND TASTE, SO WHEN COOKED WITH SPICES,
IT LEADS TO AN UNRIVALLED EXOTIC ADVENTURE
THERE’S NOTHING QUITE AS FINGER-LICKINGLY SCRUMPTIOUS AS THIS!
Preparation time: 10 minutes Salt to taste
Cooking time: 15 minutes 1 tbsp cooking oil
Preparation time: 15 minutes 2 tbsp bean sauce Serves 4 2 large onions diced
Cooking time: 30 minutes 2 tbsp oyster sauce 1 tbsp fresh crushed garlic
Serves 6 2 tbsp corn flour 1 tbsp red chilli powder
Juice of ½ a lemon You will need: 1 tbsp tomato purée
4 fish fillets (Tilapia, Sea Bream,
For the sauce: Hake or Cod) 1 tbsp garam masala
Freshly chopped coriander to garnish
1 tbsp fresh minced ginger For the crab: 1 tbsp lemon juice
1 tsp fresh crushed green chillies 2 tbsp cooking oil
1 tsp red chillies 1 piece ginger thinly sliced
Salt to taste 5-6 green or red chillies, halved lengthwise
3 tbsp soy sauce 3kg crab cleaned Method
2 tbsp hoisin sauce ½ bunch green onions cut long to garnish 1 Wash and soak the fish fillets using the lemon juice and a pinch of salt.
2 Heat the oil in a pan and braise the diced onions until light brown in colour.
Method for the sauce 3 Add the garlic, salt, red chilli powder and the tomato purée and cook to a thick sauce.
1 Mix all the ingredients and stir well. Keep aside.
4 Add the fish to the sauce. Add 2 tbsp water. (If you use frozen fish you do not need to add the water.)
Method for the crab 5 Cover the pan with a lid and simmer for 5 minutes or until the fish is cooked.
1 Heat the oil and add the sliced ginger and chillies. Stir fry until golden brown and then add the crab.
6 Mix in the garam masala and garnish with chopped coriander.
2 Fry quickly and keep stirring. As the crab starts to turn pink, add the mixed sauce. Add a cup of
water and turn down the heat slightly and cover. Allow to simmer for 10 minutes. Keep stirring 7 Serve hot.
occasionally, add some more water if required and cook for a further 20 minutes.
3 Let the sauce thicken slightly. Add the green onions and cook for 1-2 minutes. Serve hot.
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