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Ingredientes
- 1 x lemongrass stalk
- 8 x walnut-size shallots
- 6 x garlic cloves
- 2 slc ginger - (quarter-size)
- 2 x fresh red jalapeno chiles seeded
- 1/4 c. water
- 3 Tbsp. veg. oil
- 2 Tbsp. curry pwdr
- 1 tsp chili garlic sauce
- 1/2 c. tamarind water (made by soaking 4 tbspns tamarind pulp in 1/2 c. warm water for 10 to 15 min and extracting the juices)
- 1 Tbsp. soy sauce
- 1 Tbsp. oyster-flavored sauce
- 2 tsp sugar
- 1/2 tsp black pepper
- 1 x Asian eggplant cut into 6 slices
- 6 x okra pods trimmed without piercing the pods
- 1 whl fish - (1 1/2 to 2 lbs) cleaned (such as sea bass or possibly red snapper)
- 1/2 c. water
- 1 x tomato cut 4 wedges
Direcciones
- Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process till smooth.
- Place a wok over medium-low heat till warm. Add in oil, swirling to coat sides. Add in spice paste and cook, stirring, till fragrant, 6 to 8 min.
- Stir in curry pwdr, chili garlic sauce, tamarind water, soy sauce, oyster-flavored sauce, sugar, and black pepper. Place eggplant and okra in pan. Lay fish on top of vegetables and add in water. Bring to a boil; reduce heat, cover, and simmer for 10 min.
- Place tomato around fish; cover and simmer till fish just begins to flake, about 20 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 99 | 58% |
| Total Fat 11.28g | 14% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.26g | |
| Cholesterol 9mg | 3% |
| Sodium 279mg | 12% |
| Potassium 474mg | 14% |
| Total Carbs 14.78g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 6.71g | 4% |
| Protein 5.08g | 8% |
