10 fillets of white fish (Basa works best)
2 medium white onions, chopped.
1 28-ounce can of diced tomatoes
1/4 cup of lemon juice
2 Tbsp of sugar or honey
Salt and pepper to taste
Cut up fish into large pieces. Toss liberally with olive oil, salt and pepper. Set aside
Heat 2 Tbsp oil in a skillet. Sautee onions until clear but not brown.
Add lemon juice, diced tomatoes and sugar. Taste and adjust sugar-to-lemon juice ratio until desired sweet-and-sour balance is achieved. Turn down heat to medium and cover with lid. Cook for 15 minutes, until tomatoes are reduced. Uncover and boil off excess liquid. Tomato sauce should be a thick, liquid consistency.
While reducing the tomato sauce, heat a second skillet until searing temperature is reached. Pour fish in and cook on high heat, turning pieces continuously and draining fish liquid as necessary. When the fish is browned on the outside, turn down heat to medium-low.
Add tomato sauce to fish and mix in gently, coating the fish with the sauce. Serve with sticky rice, steamed Bok Choy and a glass of your favourite white wine.