|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Fish fillets||1 1⁄2 Pound, skinned, boned and cut into 2-inch squares (At Least 3/4-Inch Thick)|
|Green onion with tops||8 , thinly sliced|
|Chopped tomatoes||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Minced fresh ginger/1/2 teaspoon ground ginger||1⁄2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Sprinkle lemon juice over fish, mix well and set aside.
In a 2 1/2- to 3-quart saucepan over medium-high heat, cook green onions 1 minute, or until wilted.
Add tomatoes and cook an additional 2 to 3 minutes, or until tomatoes are almost reduced to a pulp.
Add garlic, ginger, water, ketchup and parsley.
Reduce heat, cover pan and allow to simmer 10 minutes.
Add fish and continue to simmer, covered, another 10 to 15 mintues, or until fish is almost cooked.
Remove cover and simmer another 4 to 5 minutes to thicken sauce.