Fried fish cutlets with tomato sauce

Fried fish cutlets with tomato sauce

Ca chien sot ca chua

By
From
South East Asian Food

Ingredients

Quantity Ingredient
3 medium-sized fish cutlets, (e.g. kingfish, Spanish mackerel, blue-eye)
3-4 tablespoons vegetable oil
2 garlic cloves, smashed and chopped
3 shallots
or 1/2 brown onion, finely chopped
3 cups peeled and diced fresh tomatoes
salt, to taste
pepper, to taste
2-3 tablespoons white vinegar, diluted with an equal amount of water
sugar, to taste

Method

  1. Pat the fish cutlets dry. Heat the oil in a pan and put in the cutlets. Fry them over medium heat until brown on both sides. Remove and keep warm.
  2. Leaving 1 tablespoon oil in the pan, add the garlic and the shallots and fry until soft. Add the tomatoes, salt, pepper, diluted vinegar and sugar to taste, and stew down into a smooth sauce, tasting and adjusting the flavourings as you go. Pour over the fish and serve.
Tags:
SBS
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