Penang nyonya sweet and sour fish

Ingredients

• 1 whole fish (washed, marinated with salt and pepper)

Sauce (to taste) :

• 1 onion (chopped)
• 1 tomato (chopped)
• 2 red chili (finely chopped/blended)
• 1 tsp preserved soy bean paste (tau cheong)
• 1/2 cup tomato sauce
• 4 tbsp chili sauce
• a dash of apple cider vinegar (or lemon juice)
• a dash of ligh soy sauce
• salt
• a dash of sugar
• water
• 1/2 tsp cornstarch mix with 2 tbsp of water (to thicken the sauce)

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Preparation

• Steam the fish until cooked, about 10 to 15 minutes. Remove, discard the water and set aside.
  
  To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and chili. Stir-fry for 1-2 minutes or until soft.
  
  Add preserved soy bean paste and stir-fry until fragrant over low heat.
  
  Add tomato,chili sauce, tomato sauce, light soy sauce, apple cider vinegar, salt, sugar and water. Bring to a slow boil.
  
  Add cornstarch solution and stir quickly for a few more minutes.
  
  Pour the gravy over the steamed fish. Serve with steamed rice.

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