- Serves: 6
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 6 (4-ounce) fillets any firm, white fish
- 1/2 teaspoon salt
- 3 tablespoons high-heat canola oil
- 2 hot Thai chiles, minced
- 6 cloves garlic, minced
- 1 cup seeded and diced bell peppers
- 1 cup diced onions (about 1 onion)
- 1 cup diced tomatoes (about 3 tomatoes)
- 2 tablespoons hot pepper sauce or sweet chili sauce
- 1/2 teaspoon sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce, or more as needed
- 1/2 cup water, fish stock or chicken broth
- 1/4 cup chopped cilantro, divided
Directions
Rub fish with salt. Heat oil in a frying pan until hot. Pan-fry fish for 5 minutes or until firm. Remove and place on a warm serving platter.
Remove any crumbs from the pan and, over medium-high heat, add Thai chiles, garlic, diced peppers and onions. Cook until fragrant and onions are translucent, 3 to 5 minutes.
Stir in tomatoes, pepper or chile sauce, sugar, lime juice and fish sauce; let cook for 1 minute. Add water or broth and bring to a boil. Stir in half the cilantro and remove from the heat.
Pour sauce over fish and garnish with remaining cilantro.
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