750 g fish fillets
4 tablespoons oil
2 onions, finely chopped
4 ripe tomatoes, peeled and chopped
2 tablespoons vinegar
3 fresh chilies, seeded and chopped
4 tablespoons chopped fresh cilantro
Salt and pepper
Heat a wok with oil and fry the onions over
medium heat until the onions are soft and golden brown. Add vinegar,
tomatoes, chilies, salt and pepper to
taste. Cover with a lid and simmer for 20 minutes or until tomatoes
are pulpy and sauce thick. Add fish, cover and cook until fish is done.
Serve hot, sprinkled with chopped cilantro leaves.