Ikan Sambal - Fish With Spicy Tamarind Sauce (Brunei)

• For the fish
• 1 lb lean white fish
• 1 teaspoon turmeric
• 1/4 teaspoon salt
• 3 tablespoons oil
• 1 thin slice onion, separated into rings
• For the sauce
• 8 shallots
• 2 large garlic cloves
• 1 small fresh red chili pepper
• 1 tablespoon oil
• 2 tablespoons tamarind paste
• 1/2 cup warm water
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt

1. Rub the fish fillets with salt and turmeric, then cut them into pieces (for large fillets you would want about four pieces each; just two for smaller fillets). Cover and refrigerate.
2. Place the shallots, garlic and chile in a food processor and pulse until you get a thick paste.
3. Heat 1 tbsp oil in a small saucepan. Add the shallot mixture and saute for about three minutes.
4. In a small bowl, mix the tamarind paste with the warm water and add to the shallots with the sugar and salt. Reduce heat and simmer for five minutes or until the sauce is pretty thick.
5. Meanwhile, heat 3 tbsp oil in a large frying pan and fry the fish on both sides, working in batches if you need to, until it flakes easily with a fork. Transfer the fish to a warm platter and spoon the sauce over. Garnish with the onion rings.

fish, lean white fish, turmeric, salt, oil, thin slice onion, shallots, garlic, red chili pepper, oil, tamarind paste, warm water, sugar, salt

Taken from www.food.com/recipe/ikan-sambal-fish-with-spicy-tamarind-sauce-brunei-480622 (may not work)