One of Dick's creations in the kitchen. He had a little Cambodian girl who's in
Australian studying at one of our Uni's her Master of Education...she was here
to talk with Dick about her studies and ask him questions...he cooked this meal
for lunch and had her as a cook's assistant alongside. The dish originally was shown
to him by a Malaysian student back in Dick's uni days (maybe 50 years ago), but
Dick has built on the original recipe. This one had both fish and prawns in
the ginger sauce.
He served this with greens in oyster sauce and steamed basmati rice.
................
Dick's Ginger Fish.

Requirements: onion, garlic, fresh ginger, olive oil, tomato paste, sweet chilli sauce, whole fish or cutlets/fillets - optional addition prawns.

What to do: Cut up onion, garlic and ginger (or use crushed ginger). Put a small quantity of oil in a frying pan/baking dish that is large enough to take the fish. Fry onion until transparent, add garlic and ginger, keep stirring for several minutes and then add tomato paste. Add water if necessary and weet chilli sauce to your taste. Simmer for several minutes and add fish. Cook slowly,frequently basting until fish is cooked. Serve with boiled or steamed rice. The flavours will diffuse through the sauce and fish.

A crisp white wine, e.g., Riesling, Sauvignon Blanc goes very well with the dish.