* Exported from MasterCook *

EXOTIC THAI FISH CURRY

Recipe By :Gate's Favourites modified by Tony Blakemore The Aussie LC
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Regional Thai
Seafood Fish Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
400 g fish fillets -- (14 oz) firm
a little olive oil
1 sm onion -- chopped
2 cl garlic -- chopped
1 tsp ground lemon grass
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 chili pepper -- halved and seeded
or 1/4 tsp chili paste
3/4 tsp fish sauce
1 tbsp water
2 tbsp peanuts, dry-roasted -- finely chopped

The distinguishing feature of a Thai fish curry is its use of salty fish sauce and lots of chili. However, using these ingredients in moderation will still result in a dish with lovely flavours.

Remove skin and bones of fish and cut into bite-size pieces or strips.

Heat a little oil in a hot wok and stir-fry onion and garlic until onion looks transparent, taking care not to burn it. Add all spices and mix well before adding fish to stir-fry for a few minutes. Add fish sauce and water and stir well.

Serve hot with finely chopped roasted peanuts sprinkled on top

Hint: Learn to use a wok. Stir-frying is one of the quickest and easiest of cooking methods.











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Per Serving (excluding unknown items): 135 Calories; 3g Fat (22.5% calories from fat); 20g Protein; 6g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com







Nutr. Assoc. : 0 0 0 0 802 0 0 0 0 0 0 0 0