Wash fish, dry on absorbent paper
towels and cut into serving portions.
Heat about 2 tablespoons oil in a
small saucepan and fry the onions until soft.
Add garlic and ginger and stir over
medium heat until golden brown.
Add sambal ulek, lemon rind, laos,
lemon juice, sugar, soy sauce and salt and simmer for 2 to 3 minutes.
Set aside.
Heat peanut oil for deep frying and
fry the fish until golden brown on both sides.
Drain, put on serving plate and spoon
the sauce over.
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