Servings: Serves 4 people
1 whole jewfish
2 tablespoons vinegar mandarin
1 cup oil
3 medium onions, finely chopped
10 cloves garlic, crushed
10 large red chilies, finely chopped
1 teaspoon shrimp paste
2 large tomatoes, sliced, or 3
tablespoons tomato sauce
2 salam leaves (duan salam)
2 slices laos
1 small piece lemon grass (sereh)
Wash the fish thoroughly.
Mix salt, vinegar, and mandarin and rub the fish with this mixture.
Heat 3/4 cup of oil in a large, heavy, frying pan and fry the fish with medium heat until its golden-brown. Remove and drain.
Blend the onions, garlic, chilies, and shrimp paste, or pound in a mortar.
Heat remaining oil in a pan and fry the onion mixture until brown.
Add tomatoes, salam leaves, laos, and lemon grass. Salt to taste.
Add fish to the pan and simmer for a few minutes.
Serve in a tureen.