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4 plate size snapper (about 375g), cleaned
and scaled
salt, to taste
2 tbsp white vinegar
6 tbsp vegetable oil
2 medium onions, chopped
1 tbsp sambal ulek
1cm piece of blachan, dry roasted
2 medium tomatoes, chopped
freshly ground black pepper, to taste
2 tbsp coriander (cilantro) leaves,
chopped
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Method :
Make 4 evenly
spaced gashes on either side of the snapper. Rub the whole fish with the
salt and vinegar. Set aside for 10-12 minutes. Heat 4 tablespoons of the
oil in a pan. Shallow fry the fish on both sides for 5-7 minutes, until
cooked. Alternatively, you can grill the fish. Heat the remaining 2
tablespoons of oil in a medium pan and add to the onion. Cook until
soft. Add the sambal ulek and blachan. Stir fry for 1 minute. Add the
tomatoes and black pepper. Cook over a medium heat until the sauce is
thick and pulpy. Stir in half the coriander. Spoon the sauce over the
fish and serve hot, sprinkled with the remaining coriander.
This dish
works well with any whole fish, such as snapper, trout or mackerel, or
even fish fillets. However, the fish should be absolutely fresh.
Serves 4 - 6
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