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Malaysian   -   Sour And Hot Fish (Ikam Asam Pedas)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

Description
Ingredients
  • 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
Directions 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.
Serves 4
Time to Make 0:00



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