Fish in spicy sauce

Ingredients for 4 servings:

• 500 g fish fillet(s), firm flesh
• 1 tsp salt
• 1 tbsp lime juice, or lemon juice
• 2 cup(s) vegetable oil, or peanut oil
• 1 onion(s), chopped
• 1 tsp garlic clove(s), crushed
• 250 ml coconut milk, only the thick part
• 85 ml sweet soy sauce (kecap manis)
• 1 ½ tsp curry paste, yellow, Thai
• ½ tsp salt
• 1 tbsp lime juice, or lemon juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fish Semur Java

Cut the fish into approximately 5 cm pieces. Sprinkle with salt, drizzle with lime juice, and set aside for 20 minutes. Heat the oil in a deep saucepan. Pat the fish dry. Fry several pieces at a time until lightly browned on the outside and just cooked through. Drain on a paper towel. Once the fish pieces are fried, discard all but 2.5 tablespoons of the oil. Sauté the onion and garlic in the remaining oil until soft and browned. Add the coconut milk, soy sauce, and curry paste and bring to a boil. Simmer for 2 minutes, then add the fish and let stand for 3-4 minutes. Season to taste with salt and lemon juice. Serve with rice and pineapple curry.