Preparation:
1. heat oil in a wok or fry pan. add curry and stir to soften. 2. add fish fillets, cooking for about one minute on each side. 3. stir in chicken broth and seasoning sauce. 4. bring to a boil for 2 minutes. 5. add mushrooms and summer squash. simmer on medium heat for 3 minutes. 6. add tomatoes and basil and steam until basil is just wilted, about 2-3 minutes. 7. serve immediately with soft jasmine rice. |