Grilled Fish in Red Sauce (Ikan Bakar Saus Tomat)

1 Snapper (about 375g), cleaned and scaled
salt, to taste
2 tbsp white vinegar
6 tbsp vegetable oil

2 medium onions, chopped
1 tbsp sambal ulek
1cm piece of blachan, dry roasted
2 medium tomatoes, chopped
freshly ground black pepper, to taste
2 tbsp coriander (cilantro) leaves, chopped

Make 4 evenly spaced gashes on either side of the snapper. Rub the whole fish with the salt and vinegar. Set aside for 10-12 minutes. Heat 4 tablespoons of the oil in a pan. Shallow fry the fish on both sides for 5-7 minutes, until cooked.

Alternatively, you can grill the fish. Heat the remaining 2 tablespoons of oil in a medium pan and add to the onion. Cook until soft. Add the sambal ulek and blachan. Stir fry for 1 minute. Add the tomatoes and black pepper. Cook over a medium heat until the sauce is thick and pulpy. Stir in half the coriander.

Spoon the sauce over the fish and serve hot, sprinkled with the remaining coriander.