Friday Dinner: Fried fish in vinegar marinade

Tonight's dinner has a Southeast Asian flavor to it.

Fried fish in vinegar marinade (for 3-4 people):
Thinly sliced onion (1 cup)
Julienned Carrot (1/2 cup)
Chopped cilantro (a bunch)
Rice vinegar (1 cup)
Sugar (2 Tbsp)
Salt (2 tsp)
Soy sauce (2 tsp)
Chili peppers (1/4 tsp)
Tuna (15 oz)
Potato starch (as needed)
Oil (as needed)

1. Mix everything well except for the fish, potato starch, and oil.
2. Cut tuna into 1/2 inch thick pieces. Put potato starch on the fish pieces.
3. Heat oil in a pot. It just needs to be about 1 to 1.5 inch deep. When the oil gets hot enough so when you put a wooden chop stick into the oil, little bubbles shoot out of the tip of the chop stick, put the fish in. Fry until the edges get brown.
4. Put fried fish on paper towel to get rid of excess oil. While it's still hot, put it into the marinade mixture. You can serve right away or let it marinade for a while.

For vegetables, you can also put sliced red/yellow peppers. To make it even more Southeast Asian, you can add some fish oil. This dish goes well with rice.

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