Name: Snapper with spicy tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 3 clove garlic, crushed; 3 shallots (75g), chopped finely; 425 gram can diced tomatoes; 1 tablespoon dry sherry; 1 tablespoon soy sauce; 1 teaspoon sambal oelek; 2 teaspoon white sugar; 4 snapper fillets (1kg); 75 gram baby spinach leaves; 2 teaspoon red wine vinegar

Ingredients

2 tablespoon olive oil

3 clove garlic, crushed

3 shallots (75g), chopped finely

425 gram can diced tomatoes

1 tablespoon dry sherry

1 tablespoon soy sauce

1 teaspoon sambal oelek

2 teaspoon white sugar

4 snapper fillets (1kg)

75 gram baby spinach leaves

2 teaspoon red wine vinegar

Method

1.Heat half the oil in small frying pan; cook garlic and shallot, stirring, about 1 minute or until shallot softens. Stir in undrained tomatoes, sherry, sauce, sambal and sugar; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until liquid has reduced by half.

2.Meanwhile, cook fish, uncovered, in heated oiled large frying pan about 10 minutes or until cooked as desired.

3.Place spinach in medium bowl with combined vinegar and remaining oil; toss gently. Serve fish with spicy sauce and spinach salad

Women's Weekly Food