Fish in spicy broth with steamed veges
-Sweet chili sauce
1) Place the fish fillet on a piece of foil and spread a teaspoon of minced garlic, a teaspoon of fish sauce and a table spoon of kecap manis over the fillet. Sprinkle the diced onion (quarter onion) over the fish and wrap tightly in the foil. Place on a tray and place the tray into a 200C pre-heated oven for 10 minutes.
2) Place half cup of water in a saucepan on high heat. Place in the water half a finely diced chili and 3 tablespoons sweet chili sauce. Stir the mixture, letting it boil and reduce whilst the fish is cooking.
3) Cut up remaining vegetables and steam them for 5 minutes. Give the chili broth mixture another stir and turn off heat. Remove fish from the oven.
4) Place fish and vegetables on a plate and spoon the chili broth around the fish and vegetables.
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