White Fish Simmered with Tomatoes

• 300 grams White fish (filet)
• 6 Manila clams (optional)
• 1/2 Onion
• 1 clove Garlic
• 1 Red chili pepper (optional)
• 1 Olive oil
• 2 tbsp Cooking sake
• 1 can Canned diced tomatoes
• 200 ml Water
• 2 tbsp Ketchup
• 1 tsp Sugar
• 2 pinch Dried mixed herbs
• 1 Salt

1. Cut the fish into bite-sized pieces and sprinkle with salt.
2. Thinly slice the onion and garlic.
3. ( I used Pacific Ocean Perch filets)
4. Heat olive oil in a frying pan and add the red chili pepper and garlic.
5. Cook on low heat until the garlic slightly browns.
6. Remove the chili pepper.
7. Place the fish with the skin side down into the pan.
8. Quickly fry it and then add the onions.
9. Cook for 2 minutes.
10. Add the sake and cook off the alcohol, then add the ingredients.
11. Keep the heat on medium-low for 7-8 minutes to simmer while occasionally stirring.
12. Season with salt to finish.
13. Serve on a dish and enjoy.
14. This also tastes great as a pasta sauce.

white fish, manila clams, onion, clove garlic, red chili pepper, olive oil, sake, tomatoes, water, ketchup, sugar, mixed herbs, salt

Taken from cookpad.com/us/recipes/157390-white-fish-simmered-with-tomatoes (may not work)