Ingredients

1 tb sp oil
2 onions,finely chopped
4 ripe tomatoes, peeled and chopped
1/4 cup water
1 tb sp sambal oelek
1 tb sp soft brown sugar
4 cod cutlets or other firm fish cutlets
2 tb sp fish sauce
2 tb sp rice vinegar or white vinegar
2 tb sp fresh coriander, chopped.

Method

Heat the oil in a wok or heavy based pan and add the onions. Cook over a
medium heat for 2 minutes or until soft but not browned. Add the chopped
tomatoes, water, sambal oelek and brown sugar to the wok. Bring to the boil,
reduce heat and simmer covered, for 20 minutes or until sauce is thick.

Add the fish cutlets to the wok and spoon some sauce over them. Cover the wok
and cook the fish for 3-5 minutes and then gently turn to cook on the other side.
If the wok or pan is too small to cook all the fish cutlets at once, cook them in
two batches.

Transfer the fish to serving plates. Add the fish sauce, vinegar and chopped
coriander to the sauce in the wok and then stir well before spooning the sauce
over the fish.

Serve with steamed rice.

(Serves : 4 )