- 1 DECILITER MAYONNAISE
- 2 TBSP TOMATO PASTE
- 3 CLOVES GARLIC, crushed
- 2 TBSP BREAD CRUMBS
- 2 RED CHILLIES, chopped
- 4 TBSP FISH STOCK or VEGETABLE STOCK
- 2 CLOVES GARLIC, crushed
- 1 PIECE GINGERROOT, grated
- 2 TBSP BROWN SUGAR
- 2 TBSP VINEGAR
- 2 TBSP FISH SAUCE
- 1 TOMATO, chopped
- 2 CARROTS, chopped
- 1 SWEET PEPPER, chopped
- 1/2 TSP CHILI POWDER
Mix all ingredients, stir well. Serve with fish soup, toasted bread and grated cheese.
Rouille is the French word for "rust", the color of the sauce. It is served with fish soups and dishes, particularly with bouillabaisse.
Fry garlic, ginger and chili powder for three minutes. Add sugar, vinegar and fish sauce, heat for 2 minutes. Add the rest of the ingredients and half a cup of water, and cook for 15 minutes. Good with fish or pork.
Click for Worldcook's recipe page