2 pieces (about 1-to-1-1/2 pounds each) Golden pompano, cleaned and gutted
pepper and salt to taste
1 tablespoon oil
1 small onion, peeled and sliced
one to two cloves garlic clove, peeled and minced
1 thumb-size ginger root, peeled and minced
2 medium tomato plants, chopped
1 tablespoon fish sauce
2 cups water
1 tablespoon tamarind powder
Cut each pompano in two, if preferred. Season with salt to taste and pepper to taste.
Inside a pot over medium heat, heat oil. Add onions, garlic clove and ginger root and prepare, stirring regularly, until limp and aromatic. Add tomato plants and prepare, mashing with back of spoon, until linked with emotions . soften. Add fish sauce and then prepare, stirring from time to time, for around two to three minutes.
Add water and produce to some boil for around three to five minutes or until tomato plants are totally softened. Add tamarind powder and stir until dissolved. Add fish, lower heat and canopy. Still prepare for around 15-20 minutes or until fish is cooked through and liquid is reduced. Season with pepper and salt to taste. Serve hot.
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Carrying out a effective career like a chef and restaurateur, British born Elaine Lemm is really a highly respected drink and food author and lately voted among the top 50 within the United kingdom. She's an excellent desire for British Food and Irish Food, both modern and traditional. Updated
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