Title: Singapore "Ikan Asam Manis"
Categories: Chinese Fish
Yield: 1 Servings

3	ts	Vegetable oil (Olive oil is
		Fine)
3	cl	Garlic; garlic
2		Green chillies chopped
1/4	pt	Tamarind juice; sub equal
		Proportions of lemon juice
		And
		Plum jam (preserve)
1	ts	Light soy sauce
3	ts	Brown or palm sugar.
4	sm	Mackerel cleaned Substitute
		Trout or grey mullet if you
		Prefer
		Vegetable oil for deep
		Frying
		Garnish: Chopped fresh mint
		And corriander leaves

"IKAN ASAM MANIS" which in English (or American ;-) means ' Hot Sweet and Sour Fish' Taken from Sharwoods 'Recipes from Afar'. Alan Sharwood said, over 100 years ago, "For the traveller in search of fine foods, every journey brings a rich reward".

Method: Lets make up the sauce first.......... Heat oil and fry garlic and chillies until the garlic turns a wonderful golden brown. Stir in Tamarind juice (or the substitute), soy sauce and sugar. Bring to the boil and simmer for 10 minutes or until the sauce becomes thick and syrupy. Meanwhile............ Dry the fish with a clean paper towel. Heat the oil in a wok (or deep frying pan/skillet?) Cover and deep fry the fish two at a time for 5 minutes until the fish are cooked. Drain, place on a serving dish and immediately pour over the hot sauce. Garnish and serve piping hot!

Do not be afraid to increase the chillies if you like the food spicy. I for one never follow recipes as if they were 'carved in stone'. I add or deduct things as it takes my fancy. The fish dish above tastes real good if you add coconut, almonds, or peanuts to it.

Alan Sharwood said "There are a thousand varients to this recipe - none of them are wrong if you talk to the right person".

Ron in Blackpool on the NW Coast of Ye Olde Merrie England

From: Ron Curtis

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