- 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
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- 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
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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 soup and dishes, particularly
with bouillabaisse.
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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.
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