Fish in Ginger Tomato Sauce

By The Canadian Living Test Kitchen

38 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	220220 cal
pro	25 g25g pro
total fat	10 g10g total fat
sat. fat	1 g1g sat. fat
carb	8 g8g carb
fibre	2 g2g fibre
chol	36 mg36mg chol
sodium	448 mg448mg sodium
% RDI:	-
calcium	77 calcium
iron	1414 iron
vit A	1818 vit A
vit C	4747 vit C
folate	1111 folate

Serve with: Rice and cucumber slices tossed with a dressing of rice vinegar, sugar, garlic, fish sauce and pepper The Philippines was a Spanish colony for more than three centuries, and its cuisine, especially that of the major cities, has incorporated some Spanish ingredients and adapted Spanish dishes to its own tastes. However, the cooking remains basically Southeast Asian in flavour, as in this traditional tomato sauce made more vibrant with ginger, an important ingredient in most fish preparations. It goes best with full-flavoured fish, such as kingfish, grouper, snapper, halibut, pickerel or catfish.

Ingredients

1 1stalk stalklemongrass, (or 1/2 tsp/2 mL grated lemon rind)
1 lb fish steaks 1 1lb lbfish steakfish steaks or fish fillets
1/4 tsp salt 1/4 1/4tsp tspsalt
2 tbsp olive oil 2 2tbsp tbspolive oil
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
2 green onions , chopped2 2green oniongreen onions, chopped
1/2 sweet green pepper , chopped1/2 1/2sweet green peppersweet green peppers, chopped
6 cloves 6 6clovecloves
1 bay leaf 1 1bay leafbay leaves
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
2 cups chopped tomatoes 2 2cups cupschopped tomatoes
2 tsp fish sauce 2 2tsp tspfish sauce

Preparation

Remove any brown outer layer from lemongrass. Cut off dried tops of stalk; cut stalk into 1-inch (2.5 cm) pieces. Set aside.

Sprinkle fish with salt. In skillet, heat oil over medium-high heat; lightly brown fish on both sides, about 2 minutes per side. Remove from pan; set aside.

Add garlic and ginger to pan; cook for 1 minute. Add lemongrass, onions, green pepper, cloves, bay leaf, pepper and cayenne pepper; sautee or 1 minute.

Add tomatoes and fish sauce; reduce heat to medium-low and simmer until thickened, about 6 minutes. Nestle fish in sauce; simmer until fish flakes easily when tested, 2 to 5 minutes. Discard bay leaf and cloves.