Malaysian Sour and Hot Fish (Ikam Asam Pedas)

Servings: 4

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

Cooking Instructions:

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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