-
Cut the fish
steaks into serving pieces.
-
Rub with the
lemon juice and a little salt.
-
Let stand
while preparing other ingredients.
-
Put the
chopped onion, garlic, ginger, candlenuts and seeded chilies into a
container of electric blender with 2 tablespoons of the water and blend
to a smooth puree.
-
Heat the
peanut oil in a wok or frying pan and fry the fish (wiped with paper
towels to remove excess moisture) over medium heat until brown on both
sides.
-
Lift fish on
to a plate.
-
Fry sliced
onion in oil remaining in pan until golden brown.
-
Add blended
ingredients and fry, stirring, until color darkens and it is cooked,
about 3 or 4 minutes.
-
Wash out
blender with measured water and add to pan.
-
Add salt.
Allow to simmer for 5 minutes.
-
Then add
vinegar, return to the boil, add fish and heat through.
-
Serve with
white rice, vegetable dishes and sambals.