Nyonya Sweet and Sour Fish (Ikan Asam Manis Nyonya)

This dish is "heavenly delicious".

My Mom can make this dish with her eyes closed. I still have to use measuring spoons, but what's important is the mouth watering end result.

Ingredients:

(Reference: Singaporean, Malaysian and Indonesian Cuisine by Wei Chuan. )

2 whole trout marinated with 1 tsp each salt and lime juice 1/2 onion sliced,

2 garlic cloves crushed, 4 ginger root slices

1 cup tomato pieces, 2 Tbsp shredded chili peppers

1 cup water, 1/2 tsp salt, 1 1/2 Tbsp each sugar, vinegar, 1 1/2 Tbsp ketchup 1 tsp cornstarch, 1 Tbsp water

Method:

1) score fish in thick areas. Rub with salt and lime juice; Let stand for 30 minutes and then pat dry. Lightly coat fish with corn starch.

2) Heat 4 T oil. Pan fry fish over medium heat for 2 minutes, until both sides is golden brown. Move the fish to the side of pan. Stir fry onion, garlic and ginger in remaining oil until aromatic. Add tomato and chili peppers and lightly stir fry. Move fish back to center. Add water, salt, sugar and vinegar mixture and cook for 5 minutes until fish is cooked. remove fish and put on a plate. Add cornstarch mixture to the remaining mixture in the pan. Stir to thicken. Pour over fish. Serve with rice.