![Manadonese Style Sweet And Spicy Sauce Fried Fish](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHw7XGZqnGSZYmL-s-V_sZfbU5mC77K0mx86PcyjbsCUx5c4XI0d4M009g8DDovoAwBlLdUhXaE9IYH3ywpXH1tdNEwUaCM40c6WrfIz7prgrh3Fh6WKVE3Yp3jTE7XoiB7ICZvHU_JhP/s320/ikan+goreng+rica.jpg)
3 mackerel (or any fish you like)
2 tomatoes
6 tbsp oil
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
3 salam leaves
2 jeruk purut / kaffir lime leaves
1/2 tsp salt
Seasoning:
4 cm jahe (ginger)
3 shallots
3 cm laos (galangal)
3 cloves garlic
red lomboks (large chilies)
Pound or grind the ingredients for the seasoning into a paste.
Cut the tomatoes in thin slices.
Heat in a wok the oil and fry the fish brown and done.
Put the fish on a plate.
Add the bumbu (seasoning) and fry it for 3 minutes.
Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes.
Pour the sauce over the fish and serve.
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