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 Malaysian - Sour And Hot Fish (Ikam Asam Pedas)
adapted from The Exotic Kitchens of Malaysia by Copeland Marks
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Description
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Ingredients
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- 3 Tablespoons Olive Oil
- 1 Teaspoon Lemon Grass
- 1 Inch Ginger -- finely chopped
- 2 Cloves Garlic -- finely chopped
- 2 Medium Dried Chiles -- crumbled
- 1 Large Onion -- sliced
- 2 Medium Shallot -- sliced
- 2 Pounds Red Snapper
- 1 Tablespoon White Vinegar
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Sugar
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Ketchup
- 1/2 Cup Water
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Directions
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Heat oil in skillet, add lemongrass, ginger, garlic, chiles, onion and shallots. Fry for 3 minutes. Add fish and fry for 2 minutes on each side. Set aside. Mix remaining ingredients, pour over the fish and simmer over low for 5 minutes. Serve with rice.
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Serves
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4
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Time to Make
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0:00
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