Cambodian Sweet And Sour Fish

• 1 tablespoon vegetable oil
• fish
• salt and pepper
• 2 tablespoons vegetable oil
• 4 shallots, peeled and thinly sliced
• 2 garlic cloves, chopped finely
• 1 -2 Thai red chili pepper, cut in half
• 1 1/2 inches piece fresh ginger, peeled and julienned finely
• 20 cherry tomatoes, cut in half
• 2 tablespoons fish sauce
• 2 tablespoons rice wine vinegar
• 6 tablespoons water
• 2 teaspoons sugar
• 1 teaspoon paprika
• 1 teaspoon cornstarch
• cilantro leaf, for garnish

1. In a measuring cup, mix together the fish sauce, vinegar, water, sugar, paprika and cornstarch. Set aside.
2. Season fish with salt and pepper.
3. Put 1 tbsp oil in hot grill pan or cast iron skillet. Add fish. Cook over med heat until about half done and then turn once to cook other side.
4. Meanwhile, put 2 tbsp oil into a large hot skillet or wok. Add shallots and stir until slightly softened.
5. Add garlic, chili and ginger, stir 30 seconds.
6. Add tomatoes and let cook, stirring a few times, until tomatoes look slightly softened, about 3-4 minutes.
7. Stir sauce in cup and pour over vegetable mixture. Stir. It will thicken in about 30 seconds. Cook 1 minute.
8. Place fish on platter.
9. Pour vegetable sauce mixture over fish.
10. Garnish with fresh cilantro leaves.

vegetable oil, fish, salt, vegetable oil, shallots, garlic, red chili pepper, fresh ginger, tomatoes, fish sauce, rice wine vinegar, water, sugar, paprika, cornstarch, cilantro leaf

Taken from www.food.com/recipe/cambodian-sweet-and-sour-fish-505454 (may not work)