Asian recipes Fish Starters

Hot and sour fish


  • Spice paste:
  • 2 Dried red chillies
  • 3 Black peppercorns
  • Half tsp turmeric
  • 1 Clove garlic, crushed
  • 1 tsp Fresh ginger, grated
  • Quarter tsp cumin seeds
  • Half tsp sugar
  • 1 tsp Tamarind paste (dissolved in 1 tbsp boiling water
  • 1 sml Red onion, finely sliced
  • 1 tbsp Groundnut oil
  • One third of a cup tinned chopped tomatoes
  • 1 tsp Rice vinegar (or red wine vinegar)
  • 250g Rish (salmon works well), cut into bite-sized pieces
  • Salt to taste


First, make the paste. Put all paste ingredients into a small food processor and whizz to a fine paste. Set aside.

In a frying pan, fry the onions gently in the oil until soft and starting to caramelise. Add the spice paste and fry off for a minute or two before adding the tomatoes and vinegar. Allow to bubble gently for about 5 minutes.

Add the salmon and stir fry gently for about 5 minutes or until just cooked through. Add a pinch of salt and taste – add more salt if needed.

Serve with wedges of lime to squeeze over, cucumber and crunchy lettuce.

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