Vegetarian Fish in Spicy Sauce


1 piece vegetarian fish
1 tomato, sliced
1 (150g) brinjal, sliced at a slant
1 red chilli, sliced
1 green chilli, sliced
1 tbsp tamarind paste mixed with 3 tbsp water and squeezed for juice, then strained
2-3 tbsp oil

Spicy sauce (A)
3 tbsp chilli paste
1 tbsp sliced wild ginger bud
1 stalk lemongrass
2 stalks polygonum (use leaves only)

Seasoning (B)
¾-1 tbsp sugar or to taste
½ tsp salt or to taste
Dash of pepper
1 tsp light soy sauce


Blend spice ingredients (A) in a food processor until fine.

Deep-fry vegetarian fish until golden. Slice into bite-sized pieces and arrange on a serving dish. With the remaining hot oil, deep-fry brinjal slices until soft. Dish out and set aside.

Heat 2-3 tablespoons oil in a wok and sauté blended spice ingredients (A) until fragrant. Add
tamarind juice, tomato and seasoning (B). Add brinjals and give it a quick stir. Pour the spicy
sauce over the fish. Garnish with red and green chillies.

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