Aleid's Mexican Fish Roll-Up Tortillas

Sauté the onion in the olive oil in pan, add the soy sauce, sambal and sweet and sour sauce.

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).

Simmer for several minutes more (the sauce should have reduced somewhat and the whole mixture be cooked and not too liquid at all).

Put spoonfulls into the middle of tortilla's and roll them up, tucking in the ends as you go to make little parcels.

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.

*note*these can be made the day before and heated the next day, but you'll need to allow more time in the oven.

Serve with fresh crisp salad and white rice.

*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!