FISH SAUCE ALTERNATIVE RECIPES

Steps:

• If your fish fillets are frozen, thaw them overnight in the fridge.
• Pat the fish dry. ‘Massage’ the fillets gently and check if there are no bones left to remove.
• Slice the fillets into smaller pieces, roughly 2-2.5 in (5-6 cm) long. 
• In a bowl, combine the marinade ingredients with a fork. Coat the fish in the marinade. Be careful - cod is fragile, it will break into pieces if you’re not gentle.
• Place the fish in a baking dish (or two if they’re small). They should be large enough to accommodate the fish on one layer. 
• Season the fillets generously with salt and freshly ground pepper. Wrap the baking dish in cling film and store in the fridge for half an hour.
• In the meantime, let’s prepare the vegetables.
• Peel a large onion and grate it using the largest shredding holes (a food processor does the job too. Alternatively, just chop the onion finely with a knife).
• Peel the carrots, remove leek’s outer leaves (if dry). Shred carrots and a half of bell pepper using the largest holes (again, you can use the food processor instead). 
• Slice the leek into half-moons. Set all these veggies aside, we’ll need them soon.
• Heat the clarified butter over medium heat in a large, heavy skillet. Add in the shredded onion and fry it for 5 minutes, stirring from time to time. It should turn translucent and gain some colour a little bit.
• Add a teaspoon of grated ginger, one minced garlic clove and a generous pinch of salt. Stir it all in and fry together for half a minute.
• Stir in the canned tomatoes, a generous pinch of sugar and cinnamon, a teaspoon of paprika spice, half a cup of wine and tomato paste/concentrate. 
• Add in grated carrots, bell pepper and sliced leek and season everything well with salt and pepper. Bring to a simmer and cook uncovered, stirring regularly. Cook for around 15 minutes, until the sauce thickens and becomes fragrant. If you notice that the veggies become too dry, you can add some water or tomato passata.
• As the veggies cook, let’s cook the fish: bake the fillets for 10 minutes at 360°F (180°C). If you prefer, you can grill or steam them instead.
• Once the veggies are cooked, stir in ¼ cup of chopped parsley leaves.
• From here you’ve got 2 serving options - traditional and, what I call ‘fancy’: