Aleid's Mexican Fish Roll-up Tortillas

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 2 tablespoons olive oil
• 1 onion
• 500 g fish fillets (either fresh or frozen)
• 1/4 teaspoon sambal tjampoer (or 1/4 teaspoon any very hot chili sauce)
• 2 tablespoons soya sauce (extra,to taste)
• 3 tablespoons desiccated coconut
• 1/4 cup coconut meat (large chunks of coconut) (optional)
• 2 tablespoons sugar
• 2 teaspoons cornflour (cornstarch)
• 1/4 teaspoon salt
• 1/3 cup tomato sauce
• 2 tablespoons vinegar
• 1 tablespoon soy sauce
• 8 large tortillas
• grated cheese, for topping

Recipe

• 1 sauté the onion in the olive oil in pan, add the soy sauce, sambal and sweet and sour sauce.
• 2 add the fish and simmer for 15 minutes, add more soy sauce according to preference and the dissicated coconut and the coconut meat (if used).
• 3 simmer for several minutes more (the sauce should have reduced somewhat and the whole mixture be cooked and not too liquid at all).
• 4 put spoonfulls into the middle of tortilla's and roll them up, tucking in the ends as you go to make little parcels.
• 5 line up the packages in an oven dish, sprinkle grated cheese over the top, put into a hot oven (200 c) for about 20 minutes until hot.
• 6 *note*these can be made the day before and heated the next day, but you'll need to allow more time in the oven.
• 7 serve with fresh crisp salad and rice.
• 8 *note*here in the netherlands there are many different sambal's available, and now i often see them in the indonesian section of overseas supermarkets.if you can't get it i think that most hot pepper/chilli sauces could be used as substitute. yes, you can make this mild enough for the kids to eat too!